Thai-Style Meatballs in Fragrant Green Curry Sauce

Name: Thai-Style Meatballs in Fragrant Green Curry Sauce over rice with gomashio, Romano pepper & scallions
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 piece Red onion; 2 piece Garlic; 2 teaspoon Fresh ginger; ½ bunch Scallions; 1 piece Yellow carrot; 1 piece Romano pepper; 150 g Jasmine rice; 1 sachet(s) Green curry spices; 1 sachet(s) Dried galangal; 180 milliliters Coconut milk; 8 piece Beef-pork meatballs with Thai seasoning; 1 sachet(s) Gomashio-herb mix; 100 milliliters Low sodium beef stock; 1 tablespoon Flour; 1 tablespoon Sunflower oil; 1 tablespoon [Reduced salt] ketjap manis; to taste Salt and pepper

over rice with gomashio, Romano pepper & scallions

View our plans

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.

Allergens:

Sesamzaad

•Selderij

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

1 piece

Garlic

1 teaspoon

Fresh ginger

¼ bunch

Scallions

½ piece

Yellow carrot

½ piece

Romano pepper

75 g

Jasmine rice

½ sachet(s)

Green curry spices

½ sachet(s)

Dried galangal

90 milliliters

Coconut milk

4 piece

Beef-pork meatballs with Thai seasoning

(May be present: Selderij, Ei, Gluten, Mosterd, Soja)

½ sachet(s)

Gomashio-herb mix

(Contains: Sesamzaad, Selderij)

Not included in your delivery

50 milliliters

Low sodium beef stock

½ tablespoon

Flour

½ tablespoon

Sunflower oil

½ 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

•Pan with Lid

•Fryingpan with lid

Cooking Steps

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.

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.

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.