Red Curry with Meatballs

It seems so long ago since the last time I prepared an Asian dish and when I saw this recipe, a floodgate of food memories came rushing through.  Lemongrass is a favorite herb of mine as it can be used to refresh and lift a dish up with its subtle lemony and citrusy flavor.  It’s the most popular herb used in Thailand.  Coconut milk helps balance the heat from the chili and counters the sour notes from the limes while fresh herbs, such as basil, mint, and coriander, are a beautiful aromatic finish to an already amazing dish.  Experiment with Thai flavors and try marinating meats with fish sauce, soy sauce, sugar, garlic, lemongrass, and chilies.  Serve steamed or fried fish with a sauce made with equal parts of fish sauce, water, and sugar, and then accent with garlic, Thai chilies, and a squeeze of lime.  This is one I use and is easy especially easy and quick to cook when using fish fillets (no bones as I am dreadful if I chew on a fish bone).  

Serves 4
recipe from Australian Delicious magazine
print this recipe

2 tablespoons olive oil
1 red bell pepper, thinly sliced
2 to 3 tablespoons Thai red curry paste
400ml can coconut milk
1 long red and 1 long green chili, seeds removed and thinly sliced
3 spring onions, thinly sliced
1 lemongrass stem (pale part only), finely chopped
juice of 2 limes
steamed rice, to serve

Meatballs
500g lean ground beef
2 spring onions, finely chopped (plus extra to serve)
1 long red chili, seeds removed and finely chopped (plus extra to serve)
2 tablespoons finely chopped coriander (cilantro), plus extra to serve
2 teaspoons finely grated ginger
grated zest and juice of 1 lime
1 egg, lightly beaten

For the meatballs, place all ingredients in a large bowl, season, then use your hands to mix together until well combined.  With slightly wet hands, form into 20 walnut-sized balls.  Chill 15 minutes.  Heat 1 tablespoon of oil in a large, deep frypan over medium heat.  Cook the meatballs, in 2 batches, for 10-12 minutes until browned and cooked through.  Remove and set aside.

Wipe the pan clean, then heat remaining oil over medium-low heat.  Add bell peppers and cook 2-3 minutes until softened, then add curry paste and stir for a further minute until fragrant.  Stir in coconut milk, chili, spring onion, lemongrass and lime juice. Simmer 2-3 minutes until slightly reduced and thickened.  Return meatballs to curry sauce, stirring gently to coat, then place over low heat for 1-2 minutes to heat through.  Scatter curry with coriander, chili and spring onion.  Serve with rice.


The Culinary Chase’s Note:  There’s something to be said when the aromatics of this dish hit the air!  Simply heavenly!  Before using the lemongrass, peel away the tough outer layers and crush or chop the stalk to help release its flavor.  You can also use rice noodles in lieu of steamed rice.  Enjoy!