Red thai beef meatball curry

Red thai beef meatball curry



Prep Time


Cook Time



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


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)


  • 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.
  • 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.
  • 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.
  • Divide curry among bowls, scatter with sliced chilli, coriander sprigs and serve with lime wedges and steamed brown rice.


  • Use damp hands when rolling meatballs to prevent sticking.
  • Veal or lamb mince is an excellent alternative.
  • Mince is the great all-rounder as mince is economical and kids love it. There are many meals you can make out of it including lasagne, rissoles and meatloaf. When choosing mince you will notice that there are different categories depending on fat content. The leanest mince is the best choice for minced meat sauces like bolognaise. Mid-range grades of mince with a little more fat are good for burgers, meatballs, Kofta and meatloaf. That little bit of extra fat helps keep them moist. Regular grades of mince are good all-purpose choice; just make sure to spoon off the fat as you brown the mince.
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