Thai Meatball Noodle Curry
Serves 4
Ingredients
500g beef mince
1 red onion
2 red Chilli’s
4 garlic cloves
1 tsp cumin
1 tsp turmeric
1 tsp crushed ginger
Plus 1 tbsp crushed ginger
1 tsp crushed lemongrass
Plus 1 tbsp crushed lemongrass
1 lime
1 tsp oil
1 tbsp fish sauce
Large handful coriander
1 tin coconut milk
1 veggie or beef stock cube
1 red capsicum
2 tsp brown sugar
150g rice noodles
2 bok choy
Salt & Pepper
Method
Place onion, garlic, Chilli’s, cumin, turmeric, 1st lot of ginger, 1st lot of lemongrass, lime juice, oil, fish sauce and majority of the coriander, leaving some for garnish. Place all in a food processor or blender and blitz until very smooth. Spoon into a large pot and place on a medium heat, fry for a minute while stirring the paste around. Add the coconut milk then re fill the can with water and add this too. Add the stock cube, turn down to a low heat. Slice capsicum and add to the pot, followed by the brown sugar. Spoon mince into a bowl and add remaining ginger and lemongrass. Season well. Mix so all ingredients are combined, then roll into meatballs. Boil the kettle at this point. Place in a frying pan and pan fry with a drizzle of oil until cooked through. When they’re nearly done, pour boiling water over the nice noodles so they’re totally covered. Start to pull apart with a fork or spoon as they soften. Or cook these according to the pack instructions. Chop the bottoms off the bok choy and add to the pot, stir. Remove from the heat. Place noodles in the bottom of each bowl, spoon in the curry on top, followed by the meatballs. Garnish with coriander.