| 2 tbs |
Peanut oil |
| 2 cloves |
Garlic thinly sliced |
| 2cm piece |
Ginger, cut into julienne (matchsticks) |
| 1 large |
Red onion, thinly sliced |
| 80ml (1/3 cup) |
Red Thai curry paste |
| 200g |
Button mushrooms, quartered |
| 400g |
Sweet potato, peel, cut into 3cm pieces |
| 375ml (1½ cups) |
Beef stock |
| 2 x 400ml cans |
Light coconut milk |
| 1 tbs |
Palm sugar |
| 400g |
Green beans, cut into 3cm lengths |
| 450g |
Can pineapple rings, drained, cut into 2cm pieces |
| ½ cup |
Shredded coriander, plus extra leaves, to serve |
| 2 stalks |
Green onion, cut into 3cm pieces |
| |
Sliced chilli, steamed brown rice & coriander sprigs, to serve |
| |
Meatballs |
| 700g |
Lean beef mince |
| 70g (2/3 cup) |
Packages breadcrumbs |
| 3 cloves |
Garlic, crushed |
| 3cm piece |
Ginger, finely grated |
| 2 |
Eggs, lightly beaten |
| 2 |
Limes, zested finely (optional) |
| 1 |
To make the meatballs, Place all ingredients in a large bowl and using your hands mix well to combine; season to taste. Place in freezer for 15 minutes to firm up. |
| 2 |
Heat oil in a large heavy-based saucepan over high heat. Cook meatballs in two batches for 5 minutes until browned all over. Drain on paper towel. |
| 3 |
To the same pan you cooked your meatballs in, add the garlic, ginger and onion, and cook stirring, for 5 minutes or until onion has softened. Add paste and mushrooms, and cook stirring for 2 minutes or until fragrant. Stir in remaining ingredients except beans and pineapple; bring to a simmer. Reduce heat to low and simmer gently for 25 minutes. Stir in beans and pineapple and cook for a further 5 minutes or until meatballs and vegetables are cooked. |
| 4 |
Divide curry among bowls, scatter with sliced chilli, coriander sprigs and serve with lime wedges and steamed brown rice. |
