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Thai red meatball curry recipe
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30 ratings
You won't believe how tasty (and healthy) this Thai red curry is, using tinned meatballs and potatoes as well as frozen veg. Packed with flavour, super-easy and convenient, this is one to bookmark for fakeaway Fridays See method
Ingredients
- 300g long grain rice, washed
- 1 tbsp vegetable oil
- 567g tin new potatoes, drained, halved if large
- 395g tin meatballs in tomato sauce
- 340g jar red Thai curry cooking sauce
- 300g frozen Mediterranean-style roasting vegetables
- 1 lime, zested and juiced
1 of your 5-a-day and low in saturated fat
Each serving contains
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Energy
2320kj
550kcal
28%
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Fat
13g
18%
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Saturates
5g
24%
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Sugars
11g
12%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 93.4g
Protein 13.1g
Fibre 4.2g
Method
- Cook the rice to pack instructions; drain well.
- Meanwhile, heat the oil in a deep frying pan over a high heat. Pat the potatoes dry with kitchen paper, then fry for 5 mins until lightly golden and crisp. Stir in the meatballs in tomato sauce and bring to a simmer. Add the red Thai curry cooking sauce, pour 100ml water into the jar, then add to the pan, along with the frozen veg. Bring to a simmer, then cook for 8-10 mins until thickened slightly and the veg is tender; add the lime juice.
- Fluff up the rice with a fork and divide between 4 shallow bowls. Spoon over the curry, then scatter with lime zest to serve.
Freezing and defrosting guidelines
To freeze, leave to cool, then transfer to a freezable container. To defrost, thaw in the fridge overnight. Reheat in a pan on the hob until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Curry recipes