Red curry paste gives a warming, tasty tinge to creamy coconut milk. Beefy meatballs soak up this lipsmacking liquid, elevated with pan-fried patty pans, earthy spinach & lemon juice. Served on a steaming bed of jasmine rice and garnished with herbaceous coriander. Best served with a generous glass of the recommended Groote Post wine.
Groote Post’s Thai Red Curry Meatballs
Groote Post’s Thai Red Curry Meatballs
with patty pans & basmati rice
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef Meatballs
- Coconut Milk
- Fresh Coriander
- Lemon Juice
- Patty Pans
- Red Curry Paste
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FLAVOURBOMBS
Place a pot over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes, shifting as they colour. Remove from the pan and set aside.
CURRY-COCO SAUCE
Return the pot to medium heat with a drizzle of oil, if necessary. Fry the patty pans and the curry paste until fragrant, 1-2 minutes. Mix in the coconut milk, 50ml [100ml]|#7DA0D7 of water, and the meatballs. Simmer until the meatballs are cooked through, 5-6 minutes. In the final 1-2 minutes, mix in the Spinach. Remove from the heat, add a sweetener (to taste), the lemon juice (to taste), and season.
BOWL UP!
Serve up a generous helping of rice, topped with the Thai curry and meatballs. Scatter over the coriander. Enjoy, Chef!
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FLAVOURBOMBS
Place a pot over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes, shifting as they colour. Remove from the pan and set aside.
CURRY-COCO SAUCE
Return the pot to medium heat with a drizzle of oil, if necessary. Fry the patty pans and the curry paste until fragrant, 1-2 minutes. Mix in the coconut milk, 50ml [100ml]|#7DA0D7 of water, and the meatballs. Simmer until the meatballs are cooked through, 5-6 minutes. In the final 1-2 minutes, mix in the Spinach. Remove from the heat, add a sweetener (to taste), the lemon juice (to taste), and season.
BOWL UP!
Serve up a generous helping of rice, topped with the Thai curry and meatballs. Scatter over the coriander. Enjoy, Chef!
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FLAVOURBOMBS
Place a pot over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes, shifting as they colour. Remove from the pan and set aside.
CURRY-COCO SAUCE
Return the pot to medium heat with a drizzle of oil, if necessary. Fry the patty pans and the curry paste until fragrant, 2-3 minutes. Mix in the coconut milk, 150ml [200ml]|#7DA0D7 of water, and the meatballs. Simmer until the meatballs are cooked through, 7-8 minutes. In the final 1-2 minutes, mix in the Spinach. Remove from the heat, add a sweetener (to taste), the lemon juice (to taste), and season.
BOWL UP!
Serve up a generous helping of rice, topped with the Thai curry and meatballs. Scatter over the coriander. Enjoy, Chef!
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FLAVOURBOMBS
Place a pot over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes, shifting as they colour. Remove from the pan and set aside.
CURRY-COCO SAUCE
Return the pot to medium heat with a drizzle of oil, if necessary. Fry the patty pans and the curry paste until fragrant, 2-3 minutes. Mix in the coconut milk, 150ml [200ml]|#7DA0D7 of water, and the meatballs. Simmer until the meatballs are cooked through, 7-8 minutes. In the final 1-2 minutes, mix in the Spinach. Remove from the heat, add a sweetener (to taste), the lemon juice (to taste), and season.
BOWL UP!
Serve up a generous helping of rice, topped with the Thai curry and meatballs. Scatter over the coriander. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Groote Post’s Thai Red Curry Meatballs?
The preparation time for Groote Post’s Thai Red Curry Meatballs with patty pans & basmati rice is between 15 and 20 minutes.
What is the total time required to make Groote Post’s Thai Red Curry Meatballs with patty pans & basmati rice?
The total time required to make Groote Post’s Thai Red Curry Meatballs with patty pans & basmati rice is between 20 and 25 minutes.
How many servings does Groote Post’s Thai Red Curry Meatballs provide?
4 servings
What are the main ingredients in Groote Post’s Thai Red Curry Meatballs?
Beef Meatballs, Coconut Milk, Fresh Coriander, Lemon Juice, Patty Pans, Red Curry Paste, Spinach, White Basmati Rice
What is the nutritional information of Groote Post’s Thai Red Curry Meatballs?
Calories: 989, Carbs: 83 grams, Fat: grams, Protein: 45 grams, Sugar: 4.2 grams, Salt: 1160 grams
How do I prepare Groote Post’s Thai Red Curry Meatballs?
CURRY-COCO SAUCE: Return the pot to medium heat with a drizzle of oil, if necessary. Fry the patty pans and the curry paste until fragrant, 1-2 minutes. Mix in the coconut milk, 50ml [100ml]|#7DA0D7 of water, and the meatballs. Simmer until the meatballs are cooked through, 5-6 minutes. In the final 1-2 minutes, mix in the spinach. Remove from the heat, add a sweetener (to taste), the lemon juice (to taste), and season. BOWL UP!: Serve up a generous helping of rice, topped with the Thai curry and meatballs. Scatter over the coriander. Enjoy, Chef! FLAVOURBOMBS: Place a pot over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 2-3 minutes, shifting as they colour. Remove from the pan and set aside. NICE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Groote Post’s Thai Red Curry Meatballs?
Beef Meatballs, Coconut Milk, Fresh Coriander, Lemon Juice, Patty Pans, Red Curry Paste, Spinach, White Basmati Rice
How many calories does Groote Post’s Thai Red Curry Meatballs have?
989 calories
How much fat content does Groote Post’s Thai Red Curry Meatballs have?
grams
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