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Panang-style meatball curry

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This Panang-style meatball curry will be a new household favourite. Quick to prepare and packed with authentic Asian flavours, it's the perfect weeknight meal.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + 10 mins chilling time
Panang-style meatball curry


  • 400ml can coconut milk, divided
  • ¼ cup (20g) panko breadcrumbs
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 500g beef mince
  • 2 tsp Thai seasoning
  • ¼ cup (75g) Panang curry paste or red curry paste
  • 200g green beans, trimmed, halved
  • ¼ cup coarsely chopped coriander

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a bowl, mix 1/4 cup (60ml) coconut milk with breadcrumbs and egg. Mix in beef and Thai seasoning. Roll into 16 meatballs. Refrigerate for 10 mins or until cold.

  2. Step 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. Step 3

    Reduce heat to medium. Add the curry paste and cook, stirring occasionally, for 2 mins or until fragrant. Whisk in the remaining coconut milk and bring to a simmer.
  4. Step 4

    Add the meatballs and green beans to the mixture in the pan. Cover and simmer for 5 mins or until meatballs are cooked through. Stir in coriander. Season with salt.