Spiced meatballs with curry sauce

Name: Spiced meatballs with curry sauce
Cuisine: Thai
Ingredients: 100 ml/3½ fl oz coconut cream; plain/all-purpose flour, for dusting; plain/all-purpose flour, for dusting; 2 tablespoons breadcrumbs; 1 egg; 1 tablespoon coriander/cilantro/Chinese parsley leaves, chopped; 1 tablespoon coriander/cilantro/Chinese parsley leaves, chopped; 1 tablespoon coriander/cilantro/Chinese parsley leaves, chopped; 2 tablespoons finely chopped flat-leaf parsley; 600 g/1 lb 3 oz lean minced beef or lamb; 600 g/1 lb 3 oz lean minced beef or lamb; 1 teaspoon freshly ground black pepper; 2 teaspoons sea salt; 2 teaspoons Garam Masala; 1 teaspoon chilli powder or paprika; 1 teaspoon chilli powder or paprika; 2 teaspoons strained lime juice; 2 teaspoons light soy sauce; 2 teaspoons fish sauce; 2 teaspoons Chilli Jam; 300 ml/10 fl oz Beef/Veal Stock; 100 ml/3½ fl oz tomato purée; 8 teaspoons Massaman Curry Paste; 1 small Brown onion, finely chopped; 1 teaspoon finely chopped fresh galangal; 2 cloves garlic, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 small Brown onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon

Oceania
Asia
Australia
Thailand
Malaysia
Main course

Method

To make meatballs, blend onion, garlic, galangal, dry spices, salt, pepper, meat, herbs, egg and breadcrumbs in a food processor until smooth and combined. Roll into small balls and then roll each ball in a little flour to prevent sticking.
To make sauce, heat coconut cream with tomato purée, massaman curry paste and CHILLI JAM and bring to the boil. Cook for 1