Thai-Style Meatballs in Fragrant Green Curry Sauce
over rice with gomashio, Romano pepper & scallions4.5(782)
Calories
:Ā
837 kcalProtein
:Ā
28g proteinTotal
:Ā
40 minutesDifficulty
:Ā
MediumAllergens:
- Sesamzaad
- Selderij
- May contain traces of allergens
- Selderij
- Ei
- Gluten
- Mosterd
- Soja
Yellow carrots are an ancient variety of carrot, rich in lutein and beta-carotene, giving them their sunny color. Unlike orange carrots, which were cultivated later, yellow carrots offer a milder sweetness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
Ā½ piece
Red onion
1 piece
Garlic
1 teaspoon
Fresh ginger
Ā¼ bunch
Scallions
Ā½ piece
Yellow carrot
Ā½ piece
Romano pepper
75 g
Jasmine rice
Ā½ sachet(s)
Green curry spices
Ā½ sachet(s)
Dried galangal
90 milliliters
Coconut milk
4 piece
Beef-pork meatballs with Thai seasoning
(May be present: Selderij, Ei, Gluten, Mosterd, Soja)
Ā½ sachet(s)
Gomashio-herb mix
(Contains: Sesamzaad, Selderij)
Not included in your delivery
50 milliliters
Low sodium beef stock
Ā½ tablespoon
Flour
Ā½ tablespoon
Sunflower oil
Ā½ tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3502 kJ
Calories837 kcal
Fat40.1 g
Saturated Fat20.8 g
Carbohydrate87.8 g
Sugar12.8 g
Dietary Fiber9.5 g
Protein28 g
Salt2.3 g
Trans Fat0.3 g
Potassium199.6 mg
Calcium33.1 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
ā¢Pan with Lid
ā¢Fryingpan with lid
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice.
- Chop the onion and crush or mince the garlic. Peel the ginger.
- Cut the white part of the scallions into chunks of no more than 3cm, then finely chop the greens.
- Slice the carrot into crescents. Deseed the Romano pepper and then chop it into thin strips.
2
- Boil the rice for 12 - 15 minutes, covered, then drain and allow to stand until serving.
- Meanwhile, prepare the stock.
- Heat the sunflower oil in a large frying pan over medium-high heat. Fry the garlic, onion and carrot with the white part of the scallions for 2 - 3 minutes.
3
- Add the meatballs and break them in half, then add the green curry spices, the ketjap, the galangal and the flour.
- Fry for 2 minutes, then pour in the stock. Add the Romano pepper and the coconut milk, along with the chunk of ginger.
- Bring to a boil, then lower the heat and allow to simmer gently for 12 - 17 minutes, covered. Season to taste with salt and pepper.
4
- Take the ginger out of the curry and discard.
- Serve the rice on deep plates and top with the curry.
- Garnish with the scallion greens and the gomashio-herb mix.
