Thai Style Beef Meatball Curry
with Charred Courgette and Jasmine Rice
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The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
1
Carrot
1
Courgette
(May contain Celery)
1
Spring Onion
½
Lime
150
Jasmine Rice
240
British Beef Mince
1
Thai Style Spice Blend
(Contains Sesame)
8
Plain Flour
45
Yellow Thai Style Paste
200
Coconut Milk
10
Chicken Stock Paste
Not included in your delivery
300
Water for the Rice
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the shallot. Remove the ends from the carrot (no need to peel), and thinly slice into rounds. Remove the ends from the courgette, halve lengthways, and chop into 2cm wide strips. Then chop into 2cm chunks. Trim and thinly slice the spring onion. Zest and halve the lime. Heat a frying pan on high heat (no oil). Add the courgette, dry-fry until nicely charred, 6-8 mins total. Turn every 2 mins. Remove to a bowl once charred.
Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, pop the beef mince into a bowl and add the Thai spice (add less if you don't like spice), flour, lime zest and season with salt and pepper. Mix with your hands until well combined, shape into 5 evenly sized meatballs per person, pop them on a plate. IMPORTANT: Wash your hands after handling raw meat.
Pop your (now empty) frying pan you used for the courgette back on medium-high heat with a drizzle of oil. Once hot, add the meatballs, fry until browned on the outside, 5-6 mins. Turn every 2 mins. Remove to a plate (we'll finish cooking them later). Pop your pan back on medium-high heat with a drizzle of oil if the pan is dry. Add the carrot and shallot to the pan and season with salt and pepper. Fry, stirring frequently until the veg is soft, 5-6 mins.
Add the yellow curry paste to the carrot and shallot, stir very well, cook for 1 minute, then add in the meatballs and pour in the coconut milk and water for the sauce (see ingredient list for amount). Add the chicken stock paste and season with salt and pepper. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 9-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Once the curry is cooked, stir in the charred courgette and cook for 1 minute. TIP: Add a splash of water if you feel it needs it. Remove the pan from the heat, squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Fluff up the rice and spoon into bowls. Top with the curry, sprinkle over the spring onion and enjoy!
