Coconut Curry Meatballs Recipe

Name: Coconut Curry Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 14 ounces meatballs ready-made; 1 onion peeled and chopped; 2 tablespoons curry paste; 1 pound baby eggplant sliced; 14 ounces coconut milk; 6 tomatoes chopped; 4 1/2 ounces green beans trimmed; cilantro leaves to serve; basmati rice Steamed, to serve

Servings: persons

2 tablespoons vegetable oil
14 ounces meatballs ready-made
1 onion peeled and chopped
2 tablespoons curry paste
1 pound baby eggplant sliced
14 ounces coconut milk
6 tomatoes chopped
4 1/2 ounces green beans trimmed
cilantro leaves to serve
basmati rice Steamed, to serve

1
Heat half of the oil in a large skillet over a medium heat. Brown the meatballs for 4-5 mins, turning. Transfer to a plate.
2
Heat the remaining oil in the same pan on high. Saute the onion for 2-3 mins, until tender. Add the paste and cook for 1-2 mins, until fragrant.
3
Stir in the eggplant and cook for 3-4 mins until tender. Add the coconut milk and tomatoes, cover and simmer for 15-20 mins.
4
Return the meatballs to the pan with the beans. Simmer for 4-5 mins to heat through. Sprinkle with cilantro and serve with rice.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 14 ounces meatballs ready-made, 1 onion peeled and chopped, 2 tablespoons curry paste, and more.

Yes, Coconut Curry Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Meatballs

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