Penang Meatball Curry

Ingredients for Penang Meatball Curry:

• 500g beef mince
• 1 cup of breadcrumbs
• 1 egg
• 100g Penang curry paste
• 400ml can light coconut cream
• 1 tbs lime juice
• 1 tbsp brown sugar
• 2 tbsp fish sauce
• Microwavable turmeric rice, to serve.

 Method for Preparation of Penang Meatball Curry:

01Place the mince, breadcrumbs, egg, and 1 tbsp Penang curry paste in a large bowl. Use your hands to mix until well combined.

02Roll 1 tbsp portion of the mixture into balls. Transfer to a plate.

03Heat a frying pan over medium-high heat. Add half the meatballs and cook, turning, for 3-4 mins or until golden brown. 

04Transfer to a slow cooker. Repeat with the remaining meatballs.

05Add remaining curry paste to the pan and cook, stirring, for 1 min or until aromatic.

06Stir in coconut cream. Pour over the meatballs in a slow cooker.

07Cover and cook for 2 hours on high or until meatballs are cooked.

08Stir in the lime juice, sugar and fish sauce.

09Meanwhile, heat the rice following packet directions and divide them among the curry bowls. Serve with steamed Asian Greens, Thai basil leaves, chopped roasted peanuts and lime wedges.

Your delicious Penang Meatball Curry is ready!!!