Prep Time: 25min Cooking Time: 50min Serves: 4
Ingredients:
Pork and veal meatballs-
1 small brown onion, roughly chopped
2 garlic cloves, crushed
1/2 cup fresh flat-leaf parsley leaves
400g pork and veal mince
1/2 cup fresh breadcrumbs
1 tablespoon extra virgin olive oil
Curry-
2 tablespoons vegetable oil
2 red onion, thinly sliced
1/3 cup Thai yellow curry paste
1 1/2 cups chicken stock
400ml can coconut milk
200g green beans, trimmed, halved crossways
1 tablespoon dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lime juice
1/2 cup fresh coriander leaves
1 long red chilli, sliced
Steamed rice, to serve
Lime wedges, to serve
Preparation Method:
1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pulse onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
2. Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, turning, for 2 minutes or until browned. Add extra oil, if needed. Transfer to prepared tray.
3. Bake for 10 to 15 minutes or until cooked through. Cool.
4. Heat a wok over medium-high heat. Add oil, swirling to coat. Add onion. Stir-fry for 6 to 8 minutes or until golden. Transfer to a plate lined with paper towel, leaving excess oil in wok.
5. Reduce heat to medium. Add curry paste to wok. Stir-fry for 2 minutes or until fragrant. Gradually add stock and coconut milk, stirring to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until mixture slightly thickens.
6. Add meatballs. Simmer for 5 minutes. Add beans. Simmer for a further 2 minutes or until meatballs are heated through and beans are tender. Stir in sugar, Worcestershire sauce and lime juice. Sprinkle curry with onion, coriander and chilli. Serve with rice and lime wedges.
Recipe Source: Taste.com
