Beef Meatballs & Coconut Red Curry Sauce
with Slaw, Coconut Sauce & Peanuts
Give juicy beef meatballs a Thai twist by spiking them with red curry paste. Make it a dish that gets a stamp of approval from the carb conscious by serving over a simple slaw instead of rice. Bring it all together with a silky coconut sauce, infused with citrusy makrut lime to cut the richness.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
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.
Ingredients
3 clove
garlic
2 leaves
makrut lime leaves
1 bag
baby spinach leaves
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
slaw mix
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 tin
coconut milk
½ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. Remove centre veins from makrut lime leaves, then very finely chop. Roughly chop baby spinach leaves.
TIP: The makrut lime leaves are fibrous so you want to cut them into very small pieces!
• SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. In a medium bowl, combine beef mince, fine breadcrumbs, a pinch of salt, 1/2 the garlic and 1/2 the Thai red curry paste (see ingredients). • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a 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 plate and cover to keep warm.
• While meatballs are cooking, combine slaw mix, baby spinach and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook makrut lime and remaining garlic until fragrant, 1 minute. • SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. Add remaining Thai red curry paste and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce and brown sugar. Simmer until slightly reduced, 1-2 minutes.
• Divide slaw between bowls. Top with red curry beef meatballs and coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!