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Thai Yellow Curry With Meatballs

·         Serves 4

·         Prep 10 minutes

·         Cook 25 minutes

Ingredient

·         2 tablespoons vegetable oil

·         2 eschalots, thinly sliced

·         ¹⁄³ cup Thai yellow curry paste

·         1½ cups salt-reduced chicken stock

·         400ml can coconut milk

·         ½ quantity cooked Pork and veal meatballs

·         200g green beans, trimmed, halved crossways

·         1 tablespoon grated palm sugar

·         2 tablespoons fish sauce

·         1 tablespoon lime juice

·         ½ cup fresh coriander leaves

·         1 long red chilli, sliced

·         Steamed jasmine rice and lime wedges, to serve

 Recipe

1.    Heat a wok over medium-high heat. Add oil, swirling to coat. Add eschalot. Stir-fry for 6 to 8 minutes or until golden. Transfer to a plate lined with paper towel, leaving excess oil in wok.

2.    Reduce heat to medium. Add curry paste to wok. Stir-fry for 2 minutes or until fragrant. Gradually add stock and coconut milk, stirring to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until mixture slightly thickens.

3.    Add meatballs. Simmer for 5 minutes. Add beans. Simmer for a further 2 minutes or until meatballs are heated through and beans are tender. Stir in sugar, fish sauce and lime juice. Sprinkle curry with eschalot, coriander and chilli. Serve with rice and lime wedges.

·         Nutrition: (per serve) 3040kj; 32.8g fat; 18.5g sat fat; 32.7g protein; 70.8g carbs; 4.6g fibre; 71mg chol; 2136mg sodium

Thai Yellow Curry With Meatballs

Thai Yellow Curry With Meatballs

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