I love noodles! And I love making meatballs; the mix is so satisfyingly squelchy between my fingers. This is the perfect dish for warming up on a cold Autumn evening.

 

Ingredients

500g lean beef mince
1 egg
1 tsp  fresh ginger, grated
1 1/2 Tbsp Thai red curry paste
1 400mL can of coconut milk
Handful of fresh basil leaves, chopped
Juice of 1/2 lime

Rice noodles to serve

Method

1. Meatballs: Use your hands to thoroughly mix mince, ginger, and egg in a bowl. Roll out twenty small meatballs. Brown these in a large frying pan, then remove from pan and set aside.

2. Sauce: Add curry paste to pan and fry for 1 minute. Then add the coconut milk. Bring to a boil then add the meatballs. Simmer until the meatballs are cooked through (about 5 minutes). Stir in lime juice and basil leaves.

3. Noodles: Boil the kettle and place rice noodles in a pyrex bowl. Pour boiling water over them until just covered. Leave to sit for 2-3 minutes until soft. Drain and place in serving bowl and top with meatballs and a generous helping of sauce.

 

 

This recipe was adapted from BBC Good Food (http://www.bbcgoodfood.com/recipes/764644/red-thai-meatball-curry).