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Thai Meatball Curry

Thai Meatball Curry

with Yoghurt & Rice

These Thai meatballs is the secret to an amazing, fragrant curry. Don’t forget to only add half the curry paste if you’re shy about spiciness. This one certainly packs a punch!

Tags:
Egg Free
High Protein
Allergens:
Milk

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.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 bunch

coriander

1 packet

beef mince

½ tub

mild Thai red curry paste

1

zucchini

1 tin

diced tomatoes

1 tub

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

3 cup

water

1 tbs

olive oil

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2720 kcal
Fat19.4 g
of which saturates6.4 g
Carbohydrate77 g
of which sugars12.1 g
Dietary Fibre0 g
Protein38.1 g
Cholesterol0 mg
Sodium823 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Sieve
Saucepan
Strainer
Bowl
Plate
Pan

Cooking Steps

1

To prepare the ingredients, rinse the Basmati rice well. Finely chop the coriander stalks and pick the coriander leaves. Cut the zucchini into 2 cm cubes.

2

Place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain.

Combine the ingredients
3

In a medium bowl combine the coriander stalks and beef mince together. Season with salt and pepper. Roll the beef mince into meatballs (about the size of a golf ball). You should get 5 for each person. Set aside on a plate. Flavour tip: If you have garlic add 1 clove for some extra flavour in your meatballs!

Brown the meatballs
4

Heat the olive oil in a large frying pan over a medium-high heat and brown the meatballs for 7-8 minutes, constantly moving them for even colour on each side. Add the red curry paste, zucchini and diced tomatoes and stir until combined. Simmer for 5-10 minutes and season with salt and pepper. Now is the time to add more red curry paste if desired.

5

To serve, divide the Basmati rice and meatballs between plates. Top with the Greek yoghurt and the coriander leaves. Enjoy!