Beef Meatballs & Coconut Red Curry Sauce
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Beef Meatballs & Coconut Red Curry Sauce

Beef Meatballs & Coconut Red Curry Sauce

with Slaw, Coconut Sauce & Peanuts

Give juicy beef meatballs a Thai twist by spiking them with red curry paste. Make it a dish that gets a stamp of approval from the carb conscious by serving over a simple slaw instead of rice. Bring it all together with a silky coconut sauce, infused with citrusy makrut lime to cut the richness.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Calorie Smart
•Under 30g carbs
Allergens:
Gluten
•Wheat
•Soy
•Peanut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

2 leaves

makrut lime leaves

1 bag

baby spinach leaves

1 packet

beef mince

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 bag

slaw mix

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 tin

coconut milk

½ tin

Thai red curry paste

(Contains Soy; May be present: Peanut. )

Not included in your delivery

1

olive oil

1 drizzle

white wine vinegar

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2003 kJ
Fat39.3 g
of which saturates21.6 g
Carbohydrate22.5 g
of which sugars11 g
Protein35.7 g
Sodium1146 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Instructions

1
1

• Finely chop garlic. Remove centre veins from makrut lime leaves, then very finely chop. Roughly chop baby spinach leaves.

TIP: The makrut lime leaves are fibrous so you want to cut them into very small pieces!

2
2

• SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. In a medium bowl, combine beef mince, fine breadcrumbs, a pinch of salt, 1/2 the garlic and 1/2 the Thai red curry paste (see ingredients). • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.

4
4

• While meatballs are cooking, combine slaw mix, baby spinach and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.

5
5

• Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook makrut lime and remaining garlic until fragrant, 1 minute. • SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. Add remaining Thai red curry paste and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce and brown sugar. Simmer until slightly reduced, 1-2 minutes.

6
6

• Divide slaw between bowls. Top with red curry beef meatballs and coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!