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.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 10 mins chilling time
+ 10 mins chilling time
Ingredients
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
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Method
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.
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.
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.
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.
