Penang meatball curry
Switch up your meals this week with this tasty Penang curry, which is loaded with flavoursome beef meatballs. Try making this recipe using our Penang curry paste recipe.
- 500g Coles Australian No Added Hormones Beef Mince
- 1 cup (70g) breadcrumbs (made from day-old bread)
- 1 Coles Australian Free Range Egg
- 1 quantity Penang Curry Paste or 1/3 cup (100g) bought Penang curry paste
- 400ml can light coconut cream
- 1 tbs lime juice
- 1 tbs brown sugar
- 2 tsp fish sauce
- Microwavable turmeric rice, to serve
Place the mince, breadcrumbs, egg and 1 tbs Penang curry paste in a large bowl. Use your hands to mix until well combined. Roll 1-tbs portions of the mixture into balls. Transfer to a plate.
Heat a frying pan over medium-high heat. Add half the meatballs and cook, turning, for 3-4 mins or until brown all over. Transfer to a slow cooker. Repeat with the remaining meatballs.
Add remaining curry paste to the pan and cook, stirring, for 1 min or until aromatic. Stir in coconut cream. Pour over the meatballs in slow cooker. Cover and cook for 2 hours on high (or 3 hours on low) or until meatballs are cooked through and the sauce thickens. Stir in the lime juice, sugar and fish sauce.
Meanwhile, heat the rice following packet directions.
Divide the rice and curry among serving bowls.
Serve with steamed Asian greens, Thai basil leaves, chopped roasted peanuts and lime wedges