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Curry Meatballs

35 mins | Serves: 4

  • 400g Peppercorn Extra Lean Meatballs
  • 1 tbsp of red or green curry paste
  • 400ml coconut milk
  • ¼ cup fresh basil leaves
  • ½ cup bamboo shoots
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • 250ml chicken stock
  • 450g pumpkin, cut into 2cm pieces
  • 50g baby spinach leaves
  • Steamed rice & pappadums to serve

1 – Heat 2 teaspoons of olive oil in a large non-stick pot over medium heat. Cook meatballs for 2 minutes until lightly browned on all sides. Set aside.

2 – In the same pot, cook curry paste, stirring, 1 minute. Add coconut milk, simmer for 5 minutes.

3 – Add basil, bamboo shoots, fish sauce, brown sugar, lime juice, stock and pumpkin. Cover, simmer for 5 minutes.

4 – Return meatballs to pot, simmer uncovered for 10 minutes.

5 – Remove from heat, stir through spinach. Serve with rice and pappadums if desired.


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