Thai-Style Meatballs in Fragrant Green Curry Sauce
over rice with gomashio, Romano pepper & scallions
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.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
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 Celery, Egg, Gluten, Mustard, Soy)
½ sachet(s)
Gomashio-herb mix
(Contains Sesame, Celery)
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
Utensils
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.
- 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.