Thai Curried Meatballs

Author: Canadian Living

Red curry paste is available in most supermarkets. If you like it hot, look for a jar of Thai Kitchen brand. A milder brand is Asian Home Gourmet, available in a pouch instead of a jar.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2005

Ingredients

  • 1 tablespoon vegetable oil
  • 2 carrots grated
  • 1 onion thinly sliced
  • 1 tablespoon grated gingerroot
  • 1 tablespoon mild Thai red curry paste
  • 1 can coconut milk
  • 1/2 teaspoon salt
  • Freezer Meatballs Recipe (frozen)
  • 1 cup frozen peas
  • 1/4 cup chopped fresh coriander
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice

Method

In heavy saucepan, heat oil over medium heat; fry carrots, onion, ginger and curry paste, stirring occasionally, until onion is softened, about 3 minutes.

Add coconut milk and salt ; reduce heat and simmer, stirring often, until slightly thickened, about 10 minutes.

Add meatballs; simmer, stirring often, until hot, 20 minutes. Add peas, coriander and lime juice; heat through.

Nutritional facts <b>Per serving:</b> about

  • Sodium 720 mg
  • Protein 33 g
  • Calories 594.0
  • Total fat 43 g
  • Cholesterol 129 mg
  • Saturated fat 25 g
  • Total carbohydrate 23 g

%RDI

  • Iron 52.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 96.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai Curried Meatballs

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