Thai Curried Meatballs

Tested Till Perfect

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

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Source

Canadian Living Magazine: March 2005





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