Thai Beef Balls in Green Curry
Servings: 5 People
Ingredients
- 1 kg Beef Mince , chuck
- 1 Large Courgette , grated
- 4 Scallions , white and green parts, finely chopped
- 1- inch Fresh Ginger , grated
- 2 tbsp Soy Sauce
- 2 Eggs
- 1 tbsp Mild Curry Powder
- 1 tsp Dry Coriander , ground
- ½ cup Breadcrumbs , preferably Panko
- ½ tsp freshly cracked Black Pepper
For the Curry
- 600 ml Coconut Milk
- 1 Red Bell Pepper , halved and thinly sliced
- 1 Green Long Horn Pepper , halved and thinly sliced
- 4 Scallions , white parts, cut in 3cm length
- 1 tbsp Mild Green Curry Paste
- 1- inch Fresh Ginger , grated
- 1 tsp Fish Sauce
- 1 tbsp Lime Juice
- 2 tbsp Soy Sauce
- 1 tbsp Dark Sugar
Instructions
- Add in a large bowl the beef mince and mix well along with the rest of the ingredients.
- Form into a bit smaller than tennis balls about 55g.
- Take a large frying pan and place on medium/high heat. Pour 3 tbsp of olive oil, allow to heat up and add the beef balls, searing them all over for about 4’. Remove from the pan and keep aside.
- In the same pan pour 2 tbsp of olive oil and when it heats up add the peppers along with the scallions and the curry paste and cook for 2-3’ for the paste to release its flavours.
- Pour the coconut milk along with the rest of the ingredients and simmer for 5’ while stirring occasionally for the sugar to dilute and for the sauce to thicken.
- Bring back the beef balls, make sure that they are well coated with the sauce and simmer for 12’ until they are fully cooked.
- Serve with rice and optionally garnish with coriander.