Thai Curried Meatballs
This recipe makes 4 servings
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 |
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.
Ingredients
- 1 tbsp vegetable oil
- 2 carrots, grated
- 1 onion, thinly sliced
- 1 tbsp grated gingerroot
- 1 tbsp mild Thai red curry paste
- 1 can (398 ml) coconut milk
- 1/2 tsp salt
- Freezer Meatballs Recipe, (frozen)
- 1 cup frozen peas
- 1/4 cup chopped fresh coriander
- 1 tbsp lime juice 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 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.
Source : Canadian Living Magazine: March 2005
- Keywords : Main Course; Thai; Boil; Coconut Milk; Ginger; Curry; Coriander; Peas;
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