Lamb Meatballs & Mild Thai Red Curry Sauce
with Instant Rice & Sautéed Veg
- Gluten
- Wheat
- Soy
- Peanuts
- Eggs
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Get ready for a bowl of pure, aromatic comfort! We’re taking juicy lamb meatballs, seasoned with a sweet soy flavours, and simmering them in a velvety, mild Thai red curry sauce. It’s the perfect balance of savoury, sweet, and creamy, thanks to a luscious coconut milk base. Topped with crushed peanuts and fresh coriander, it’s a multi-textured masterpiece that brings the best of Thai-inspired street food right to your dining table.
Ingredients
1
Asian Greens
1
Carrot
250 g
Lamb Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Coconut Milk
1 packet
Microwavable Basmati Rice
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 sachet
Coriander
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
½ cup
Water
Nutrition Values
Utensils
Cooking Steps
- Roughly chop Asian greens.
- Cut carrot into half-moons.
- In a medium bowl, combine lamb mince, fine breadcrumbs, the egg and sweet soy seasoning.
- Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
- Meanwhile, place carrot and Asian greens on a large microwave-safe plate. Cover with a damp paper towel.
- Microwave veggies on high, 3-4 minutes. Drain and set aside.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Add green Thai curry paste and cook until fragrant, 1 minute. Stir in coconut milk, the soy sauce and water and simmer until slightly thickened, 2-3 minutes.
- Meanwhile, microwave basmati rice until steaming, 2-3 minutes.
- Divide instant rice and fragrant lamb meatballs between bowls. Spoon over remaining Thai green curry sauce.
- Sprinkle with crushed peanuts and tear over coriander (including stalk!) to serve. Enjoy!
