Now here’s a fun way to use up your Thai massaman curry paste: make meatballs! Not only are we using those fragrant flavours in the meat itself, but we’re also creating a delicious curry sauce that’s just begging to be mopped up with some fresh bread.
500g (1 lb) beef mince
½ cup panko breadcrumbs
1 egg, lightly whisked
1 tbsp Marion’s Kitchen Thai Massaman Curry Paste
1 small brown onion, finely diced
salt and pepper, to taste
finely sliced long red chilli, to serve
fresh coriander (cilantro) leaves, to serve
crusty baguette, to serve
Massaman curry sauce
1 tbsp vegetable oil
2 tbsp Marion’s Kitchen Thai Massaman Curry Paste
400ml (14 fl oz) coconut cream
- Preheat a fan-forced oven to 170°C (340°F).
- In a large mixing bowl, combine the beef mince, breadcrumbs, egg, curry paste, onion and a good pinch of both salt and pepper. Using your hands, mix all ingredients until well incorporated, then form into golf-ball-sized meatballs. Transfer meatballs to a baking tray lined with baking paper, then transfer to the preheated oven and cook for 15 minutes.
- Meanwhile, to make the curry sauce, place a frying pan over medium-high heat. Add the vegetable oil and massaman curry paste and saute the paste for 1-2 minutes until lovely and fragrant. Now add the coconut cream and ½ cup of water and cook for 5 minutes until heated through. Reduce heat to low.
- Once the meatballs are cooked through in the oven, transfer them to the massaman curry sauce. Stir gently until they are evenly coated, then continue cooking for a further 5 minutes until the sauce has thickened slightly.
- Transfer to serving plates, then sprinkle with sliced red chilli and coriander. Serve with crusty baguette.
