Thai yellow curry with meatballs

Serve tender pork and veal meatballs in Thai-style yellow curry for a hearty family meal.

Recipe «Thai yellow curry with meatballs» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 1 small brown onion, roughly chopped, 2 garlic cloves, crushed, 1/2 cup fresh flat-leaf parsley leaves, 400g pork and veal mince, 1/2 cup fresh breadcrumbs , 1 tbsp extra virgin olive oil, 2 tbsp vegetable oil, 2 eschalots, thinly sliced , 1/3 cup Thai yellow curry paste, 1 1/2 cups salt-reduced chicken stock, 400ml can coconut milk, 200g green beans, trimmed, halved crossways, 1 tbsp grated palm sugar, 2 tbsp fish sauce, 1 tbsp lime juice, 1/2 cup fresh coriander leaves.

Ingredients:

• 1 small brown onion, roughly chopped 
• 2 garlic cloves, crushed 
• 1/2 cup fresh flat-leaf parsley leaves 
• 400g pork and veal mince 
• 1/2 cup fresh breadcrumbs 
• 1 tbsp extra virgin olive oil 
• 2 tbsp vegetable oil 
• 2 eschalots, thinly sliced 
• 1/3 cup Thai yellow curry paste 
• 1 1/2 cups salt-reduced chicken stock 
• 400ml can coconut milk 
• 200g green beans, trimmed, halved crossways 
• 1 tbsp grated palm sugar 
• 2 tbsp fish sauce 
• 1 tbsp lime juice 
• 1/2 cup fresh coriander leaves 
• 1 long red chilli, sliced 
• Steamed SunRice jasmine rice, to serve 
• Lime wedges, to serve 

Instructions

1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pulse onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
2. Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, turning, for 2 minutes or until browned. Add extra oil, if needed. Transfer to prepared tray.
3. Bake for 10 to 15 minutes or until cooked through. Cool.
4. Heat a wok over medium-high heat. Add oil, swirling to coat. Add eschalot. Stir-fry for 6 to 8 minutes or until golden. Transfer to a plate lined with paper towel, leaving excess oil in wok.
5. Reduce heat to medium. Add curry paste to wok. Stir-fry for 2 minutes or until fragrant. Gradually add stock and coconut milk, stirring to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until mixture slightly thickens.
6. Add meatballs. Simmer for 5 minutes. Add beans. Simmer for a further 2 minutes or until meatballs are heated through and beans are tender. Stir in sugar, fish sauce and lime juice. Sprinkle curry with eschalot, coriander and chilli. Serve with rice and lime wedges.