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Panang Style Meatball Curry

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Panang Style Meatball Curry


10 mins (+ chilling time)


15 mins





Panang Style Meatball Curry


  • 400ml can coconut milk, divided
  • ¼ cup (20g) panko breadcrumbs
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 500g Cook with Curtis Thai Recipe Beef Mince
  • ¼ cup (75g) Panang curry paste or red curry paste
  • 200g green beans, trimmed, halved
  • ¼ cup chopped coriander


  1. In a bowl, mix ¼ cup (60ml) coconut milk with the breadcrumbs and egg. Mix in the beef. Roll into 16 meatballs. Refrigerate for 10 mins or until cold.
  2. Cook the meatballs in a large non-stick frying pan over medium-high heat for 6 mins or until brown all over. Using a slotted spoon, transfer meatballs to a plate.
  3. Reduce heat to medium. Add curry paste. Cook, stirring occasionally, for 2 mins or until fragrant. Whisk in remaining coconut milk and bring to simmer.
  4. Add meatballs and green beans. Cover and simmer for 5 mins or until meatballs are cooked through. Stir in coriander. Season with salt.

Serve with steamed jasmine rice, coriander sprigs and lime halves

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