Thai Red Curry Meatball Bake
This Thai Red Curry Meatball Bake is freezer-friendly, Thermomix-compatible and cooked in 30 minutes. Gluten-free, dairy-free options included.
Servings: 5
Calories: 353kcal
Equipment
- metal baking dish
Ingredients
Paste:
- 30 g shallots peeled (the small brown ones)
- 2 cloves garlic peeled
- 10 g ginger sliced into thin round coins
- 10 g lemongrass white part only, roughly chopped
- 5 g roasted shrimp paste from supermarket optional for vegetarian
- 3 coriander roots and stalks/leaves approximately. 4 inch long
- 2 dried red chillies for a milder curry deseed the chillies
- 1 double makrut lime leaf
- 1/4 tsp sweet paprika
- 1/4 tsp cumin seeds
- 1/4 tsp coriander seeds
- 1/4 tsp turmeric
- 50 g water optional to help process
Meatballs:
- 500 g chicken mince
- 15 g soy sauce tamari or coconut aminos
- 5 g sesame oil
- 20 g breadcrumbs or almond flour (gluten-free if required)
Curry sauce:
- 30 g soy sauce tamari or coconut aminos
- 20 g rice wine vinegar
- 10 g sesame oil
- 400 g coconut milk tinned
- 2 tsp coconut or brown sugar
- 2 bunches bok choy chopped
To garnish:
- 20 g coriander chopped
- 15 g chilli oil optional
- 10 g sesame seeds optional
Instructions
Thermo cooker + oven
- Preheat oven to 200°C or 400°F.
- Add paste ingredients to mixer bowl. Blend for 5 sec/speed 9/MC on. Scrape mixer bowl down and repeat 2–3 times until finely chopped. Set 1 Tbsp of paste aside for meatballs, retaining the rest in the mixer bowl.
- Add curry sauce ingredients, except bok choy, to mixer bowl. Mix for 40 sec/speed 9/MC on.
- Pour curry sauce into a large baking dish. Layer bok choy evenly over the top.
- Without washing the bowl, add meatball ingredients and retained 1 Tbsp of curry paste. Mix for 10 sec/reverse/speed 4/MC on.
- Roll mixture into small meatballs, approximately 25 g each. Place raw meatballs on top of bok choy. Bake for 20–25 min or until meatballs are cooked through. Internal temperature of meatballs above 74°C or 165°F. Garnish with coriander, sesame seeds and drizzle with chilli oil.
Conventional
- Preheat oven to 200°C or 400°F.
- Add paste ingredients to blender. Pulse, scrap down and repeat until finely chopped. Set 1 Tbsp of paste aside, keeping the rest in the blender.
- Add curry sauce ingredients, except bok choy, to blender, blend for 40 sec.
- Pour curry sauce into a large baking dish. Layer bok choy evenly over the top.
- Add meatball ingredients to a bowl with retained 1 Tbsp of curry paste. Mix until well combined
- Roll mixture into small meatballs, approximately 25 g each. Place raw meatballs on top of bok choy. Bake for 20–25 min or until meatballs are cooked through. Internal temperature above 74°C or 165°F. Garnish with coriander, sesame seeds and drizzle with chilli oil.
Notes
Low Carb: Use compliant sweetener.
Vegetarian: Use fysh sauce and replace mince with tofu. Add an egg to meatballs.
Seafood Free: Replace shrimp paste with fish sauce or miso paste.
Nutrition
Calories: 353kcal | Carbohydrates: 22g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 918mg | Potassium: 1571mg | Fiber: 6g | Sugar: 7g | Vitamin A: 15236IU | Vitamin C: 179mg | Calcium: 432mg | Iron: 6mg
