-
-
Add this recipe to your binder
This recipe is in your binder
-
Thai red meatball curry recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
30 ratings
Created by The Tesco Recipes team
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
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