Thai Red Coconut Beef Meatball Curry
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Thai Red Coconut Beef Meatball Curry

Thai Red Coconut Beef Meatball Curry

with Roasted Veggies & Crushed Peanuts

Let's spice up your average curry by adding in some hearty beef meatballs into the mix. Doused in our stellar Thai red curry paste, these meatballs hit just the spot and packed onto a bed of basmati rice, it couldn't get much better!

Allergens:
Gluten
•Wheat
•Egg
•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

1

carrot

1

zucchini

1 packet

basmati rice

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

2 clove

garlic

1 packet

beef mince

1 packet

Fine Breadcrumbs

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

1 tin

coconut milk

1 bag

baby spinach leaves

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 packet

mild Thai red curry paste

Not included in your delivery

1

olive oil

1

egg

(Contains Egg;)

1 tsp

soy sauce

(Contains Gluten, Soy;)

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

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Nutritional Values

Energy (kJ)3347 kJ
Fat41 g
of which saturates21.9 g
Carbohydrate90.4 g
of which sugars18.3 g
Protein42.4 g
Sodium2106 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Medium Pan
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.

2
2

• Meanwhile, in a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce the heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

3
3

• Meanwhile, finely chop garlic. • In a medium bowl, combine beef mince, fine breadcrumbs, garlic, the egg, and a generous pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

4
4

• In a large frying pan, heat a generous 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 second medium bowl.

5
5

• SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. With 5 minutes remaining on the veggies, return frying pan to medium-high heat with a drizzle of olive oil. Cook mild Thai red curry paste, stirring, until fragrant, 1 minute. • Stir in coconut milk, water (for the curry) and the soy sauce until bubbling, 1 minute. • Reduce heat to medium and simmer until slightly reduced, 2-3 minutes. • Add roasted veggies, meatballs and baby spinach leaves, stirring, until wilted, 1 minute.

TIP: For best results, drain the oil from the pan before cooking the sauce.

6
6

• Divide rice between bowls. • Top with Thai red coconut beef meatball curry and crushed peanuts. Enjoy!