Thai Curried Meatballs
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 594 |
| pro | 33 g |
| total fat | 43 g |
| sat. fat | 25 g |
| carb | 23 g |
| fibre | 3 g |
| chol | 129 mg |
| sodium | 720 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 52% |
| vit A | 96% |
| vit C | 13% |
| folate | 28% |
-
1 tbsp (15 mL) vegetable oil
2 carrots, grated
1 onion, thinly sliced
1 tbsp (15 mL) grated gingerroot
1 tbsp (15 mL) mild Thai red curry paste
1 can (398 mL) coconut milk
1/2 tsp (2 mL) salt
Quarter Freezer Meatballs (frozen)
1 cup (250 mL) frozen peas
1/4 cup (50 mL) chopped fresh coriander
1 tbsp (15 mL) lime or lemon juice
Preparation:
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 sa< 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.
Additional Information
Source
Canadian Living Magazine: March 2005
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