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Thai red meatball curry recipe

25 ratings

You won't believe how tasty (and healthy) this Thai red curry is, using tinned meatballs and potatoes as well as frozen veg. Packed with flavour, super-easy and convenient, this is one to bookmark for fakeaway Fridays See method

Serves 4
Takes 20 minutes
550 calories / serving
Freezable
Healthy
Dairy-free

Ingredients

300g long grain rice, washed
1 tbsp vegetable oil
567g tin new potatoes, drained, halved if large
395g tin meatballs in tomato sauce
340g jar red Thai curry cooking sauce
300g frozen Mediterranean-style roasting vegetables
1 lime, zested and juiced

1 of your 5-a-day and low in saturated fat

Each serving contains

Energy
2320kj
550kcal 28%
Fat
13g 18%
Saturates
5g 24%
Sugars
11g 12%
Salt
1.1g 18%

of the reference intake
Carbohydrate 93.4g Protein 13.1g Fibre 4.2g

Method

Cook the rice to pack instructions; drain well.
Meanwhile, heat the oil in a deep frying pan over a high heat. Pat the potatoes dry with kitchen paper, then fry for 5 mins until lightly golden and crisp. Stir in the meatballs in tomato sauce and bring to a simmer. Add the red Thai curry cooking sauce, pour 100ml water into the jar, then add to the pan, along with the frozen veg. Bring to a simmer, then cook for 8-10 mins until thickened slightly and the veg is tender; add the lime juice.
Fluff up the rice with a fork and divide between 4 shallow bowls. Spoon over the curry, then scatter with lime zest to serve.

Freezing and defrosting guidelines

To freeze, leave to cool, then transfer to a freezable container. To defrost, thaw in the fridge overnight. Reheat in a pan on the hob until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes