Coconut beef Curry
This fragrant curry is inspired by Cambodian flavours and packed with healthy vegetables.
1 Tbsp vegetable oil
1 kg beef mince, made into 24 meatballs
1/2 cup red curry paste
400 ml can coconut milk
400 ml can coconut cream
1 cinnamon stick
1 celery stick, cut into pieces
270 grams frozen peas
35 grams flaked almonds, toasted
25 grams shredded coconut, toasted
1 long green chilli, finely chopped
12 snowpeas, washed, stems removed, left whole
brown rice, following packet directions to cook
Thinly sliced green shallots, to serve
Fresh coriander sprigs, to serve
Warmed roti to serve
- Heat the oil in a large , deep frypan over medium heat. Add the meatballs and cook, turning , for 3 minutes or until browned all over. Transfer to a plate.
- Add the curry paste to the pan and cook, stirring for 30 seconds or until aromatic. Add the coconut milk, coconut cream and cinnamon stick. Bring to the boil then reduce heat. Add the meatballs and simmer, turning occasionally, for 10 minutes or until the meatballs and vegetables are cooked and the sauce thickens slightly. Stir in the peas and season.
- Combine the almonds and shredded coconut and chilli in a bowl. Warm the rice following packet directions. Top the curry with the coconut mixture, flaked almonds, green chilli, shallots and coriander.
Serve with rice.