These Thai meatballs is the secret to an amazing, fragrant curry. Don’t forget to only add half the curry paste if you’re shy about spiciness. This one certainly packs a punch!
Thai red curry paste
(ContainsSoya,Traces of Peanuts,May contain traces of allergens)
(ContainsMilk,Traces of Gluten,Traces of Tree Nuts,Traces of Soya,May contain traces of allergens)
To prepare the ingredients, rinse the Basmati rice well. Finely chop the coriander stalks and pick the coriander leaves. Cut the zucchini into 2 cm cubes.
Place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain.
In a medium bowl combine the coriander stalks and beef mince together. Season with salt and pepper. Roll the beef mince into meatballs (about the size of a golf ball). You should get 5 for each person. Set aside on a plate. Flavour tip: If you have garlic add 1 clove for some extra flavour in your meatballs!
Heat the olive oil in a large frying pan over a medium-high heat and brown the meatballs for 7-8 minutes, constantly moving them for even colour on each side. Add the red curry paste, zucchini and diced tomatoes and stir until combined. Simmer for 5-10 minutes and season with salt and pepper. Now is the time to add more red curry paste if desired.
To serve, divide the Basmati rice and meatballs between plates. Top with the Greek yoghurt and the coriander leaves. Enjoy!