Massaman meatball curry
Discover the delicious flavors of our Massaman Meatball Curry! This hearty dish combines juicy ground beef meatballs with a rich curry made from curry paste, ginger, and creamy coconut milk. Perfectly complemented by tender potatoes, carrots, and a fragrant chicken gravy, it's a soul-warming meal that's sure to impress. Easy to make and packed with a delightful blend of spices. Get ready for a taste sensation with every bite!
Cook time 35 min
Prep time 40 min
Ingredients:
18 oz ground beef (80/20%)1 cup bread crumbs
1 egg
1 tbsp ginger root
1/3 cup curry paste
2 tbsp peanut oil
1 onion
1 carrot
2 potatoes
1.50 cups chicken gravy
1 cup coconut milk
Massaman Meatball Curry is a delightful fusion of Thai and Indian flavors. This aromatic dish combines tender beef meatballs with the rich and creamy taste of coconut milk, and the spicy-sweet notes of Massaman curry paste. With hearty vegetables like potatoes, carrots, and onions, this curry makes a comforting and satisfying meal perfect for any day of the week.
Instructions:
- In a large mixing bowl, combine the ground beef, bread crumbs, egg, and grated ginger. Mix thoroughly until well combined.
- Shape the mixture into small meatballs, about the size of a golf ball. You should get approximately 16-20 meatballs depending on their size.
2. Cook the Meatballs:
- Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Once hot, add the meatballs in batches (avoid overcrowding the pan). Sear the meatballs until they are browned on all sides, about 5-7 minutes per batch.
- Once browned, remove the meatballs and set them aside on a plate.
- In the same skillet, add the remaining 1 tablespoon of peanut oil.
- Add the diced onion and sliced carrot. Sauté for about 5 minutes until they soften and become slightly caramelized.
- Stir in the curry paste and cook for another 2-3 minutes until the paste becomes fragrant.
- Add the cubed potatoes to the skillet, stirring to coat them in the curry paste.
- Pour in the chicken gravy and coconut milk. Stir well to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low, covering the skillet with a lid. Let it simmer for about 20 minutes, or until the potatoes are tender and cooked through.
- Add the browned meatballs back into the skillet, gently nestling them into the curry.
- Simmer for an additional 10 minutes, ensuring the meatballs are cooked through and all the flavors meld together.
- Serve the Massaman meatball curry hot, garnished with fresh cilantro or chopped peanuts if desired.
- Enjoy it with steamed jasmine rice or warm naan bread for a complete meal.
Tips:
- Make sure to grate or finely chop the ginger root for an even distribution of flavor in your meatballs.
- Use full-fat coconut milk for a richer and creamier curry sauce.
- If the meatball mixture seems too loose, add a bit more bread crumbs until it holds together well.
- When sautéing the meatballs, avoid overcrowding the pan to ensure they brown evenly and retain their shape.
- Cut the potatoes and carrots into similar-sized pieces to ensure even cooking.
- Allow the curry to simmer gently to let the flavors meld together, but avoid boiling too vigorously to prevent the coconut milk from splitting.
- Taste the curry before serving and adjust the seasoning with salt or additional curry paste if needed.
Massaman Meatball Curry is an indulgent and flavorful dish that brings together the best of both Thai and Indian cuisine. Its rich, creamy sauce and tender meatballs will quickly become a favorite. Serve it over steamed rice or with warm naan bread to soak up every last bit of the delicious curry. Enjoy this comforting and exotic dish with your family and friends.
Nutrition per serving
4 ServingsCalories 770kcal
Protein 30g
Carbohydrates 45g
Fiber 6g
Sugar 7g
Fat 50g
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