Ingredients
The following ingredients have 4 Servings
- 500g beef mince
- 3/4 cup (225g) massaman curry paste
- 3/4 cup (45g) fresh breadcrumbs
- 1 egg, lightly beaten
- 1/2 bunch coriander, roots, stems and leaves, chopped
- 2 garlic cloves, crushed
- 2 tbs vegetable oil
- 2 x 400ml cans coconut cream
- 600g root vegetables, cut into 3cm pieces (we used onion, carrot and sweet potato)
- 1/2 cup (75g) roasted nuts (we used cashews and peanuts)
- 1 cinnamon quill
- 2 star anise
- 4 kaffir lime leaves (optional)
- 1 tbs palm or brown sugar
- 250g green vegetables, chopped (we used sugar snap peas and beans)
- 2 tbs fish sauce
- Juice of 1 lime
- Roti & steamed rice, to serve
Instruction
- Combine mince, 2 tbs curry paste, breadcrumbs, egg, coriander and garlic in a bowl and season. With slightly wet hands, roll heaped tablespoons of the mince mixture into balls and chill for 20 minutes to firm.
- Heat oil in a large saucepan over high heat. Cook meatballs, in batches, for 4 minutes or until browned all over. Remove and set aside.
- Heat 2 tbs coconut cream in the same saucepan over medium heat. Add remaining 185g curry paste and fry for 2 minutes or until fragrant. Add the root vegetables and fry until well coated. Pour in the remaining coconut cream, then fill 1 can with water and add to the pan. Add half the nuts, cinnamon, star anise, lime leaves (if using) and sugar. Bring to a simmer, cover with a lid, and cook, stirring occasionally, over medium-low heat for 15 minutes or until root vegetables are just tender.
- Remove lid, add meatballs and green vegetables, and return to the boil. Cook for 4 minutes, remove from the heat and stir through fish sauce and lime juice. Scatter curry with remaining nuts. Serve with roti and steamed rice alongside.
