Why meatballs in a curry? For the meat of course. I don't mean to insult any vegetarians, but we like our meat. A lot. It was something new to try, and at first I wasn't convinced, but it didn't take me long to decide--yum! Now it has been over a week, and I'm still having fond memories of this dish.
Red curry and meatballs
For the meatballs:1/2 lb ground lamb (or whatever you have, I think turkey or pork would be awesome)
1/2 cup breadcrumbs
1 small onion
1 clove garlic
salt and pepper
First I whizzed the onion and garlic in the Cuisinart, then I added the breadcrumbs and meat and whizzed up until it was well blended. Add salt and pepper to taste. Shape into balls and fry in a wok in a little bit of oil until cooked. Remove from the pan.
For the red curry:1 medium onion
1-2 cloves garlic
2 tbs red curry paste (do this to taste)
1 can coconut milk (I used lite)
2 carrots, chopped
1 cup chopped broccoli
1/2 cup chopped cauliflower
peas, green beans, corn, you choose or just use what is handy. I just dump whatever vegetables I have in my freezer at the time.
1 tbs fish sauce
coriander to garnish
Sauté onion and garlic in the oil left in the pan from the meatballs. When they are soft add 2 tbs red curry paste (do this to taste as all pastes vary, and some like it hotter than others) and stir to mix. Add coconut little by little until whole can is mixed in, allow to just start boiling. Add veggies of your choice and the fish sauce. Put a lid on the pan, and let cook on low for 10-15 minutes until veggies are almost cooked. Then remove the lid, turn up the heat to medium, and allow the sauce to cook down until it reaches the desired consistency. I like sauce, but I like it to be thick not runny, so I cook it for about 25 minutes this way.
Add meatballs back to pan and allow to heat thoroughly. Sprinkle coriander over and serve over rice (I prefer brown)
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