Red curry with meatballs
This is a modern twist on an Indian recipe for red curry with meatballs. This recipe is simple and quick to make, lactose-free, and you are sure to surprise your dinner guests. We chose minced chicken for the meatballs, but you can certainly use another type of mince – for example, pork, lamb, veal, or beef.
Ingredients · Servings 4
- 400 g minced chicken
- 200 g green beans
- 200 g peas
- 1 ui
- 2 cloves of garlic
- 1 handful of panko (or breadcrumbs)
- 70 g red curry paste
- 400 ml coconut milk
- 1 handful of fresh coriander
- chili pepper and salt
- olive oil
- rice (to serve with)
Method · 20 min
- Season the minced chicken with chili pepper and salt. Add the panko (or breadcrumbs) and form balls the size of a golf ball. Is the mince still too wet? Then add extra panko. Brown the meatballs in a little olive oil in a large frying pan.
- Peel and chop the onion and finely chop the garlic. Add this to the meatballs and fry together. Add the curry paste and fry briefly. Add the coconut milk and stir.
- Wash and trim the green beans and add them to the pan along with the peas. Let the curry simmer gently for about 10–15 minutes until cooked through.
- Season with salt and garnish with fresh coriander. Serve the curry with rice.
The nutritional values on this website are calculated automatically and therefore serve solely as an indication.
