Beef Meatballs & Coconut Red Curry Sauce

Name: Beef Meatballs & Coconut Red Curry Sauce with Slaw, Coconut Sauce & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 3 clove garlic; 2 leaves makrut lime leaves; 1 bag baby spinach leaves; 1 packet beef mince; 1 packet Fine Breadcrumbs; 1 bag slaw mix; 1 drizzle white wine vinegar; ½ tbs soy sauce; 1 tsp brown sugar; 1 packet crushed peanuts; 1 tin coconut milk; ½ tin Thai red curry paste

with Slaw, Coconut Sauce & Peanuts

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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

•Soja

•Jordnødder

The quantities provided above are averages only.

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

1 bag

slaw mix

1 packet

crushed peanuts

1 tin

coconut milk

½ tin

Thai red curry paste

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

½ tbs

soy sauce

1 tsp

brown sugar

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

Cooking Steps

• 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!

• 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.

• 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.

• 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.

• 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.