We recently had a good time with two friends of ours on a sunday afternoon. I was waiting for an opportunity to experiment something Thai and I remembered this recipe. My mom always experimented with meatballs when we were kids and she had 3 to 4 versions which I will try in future. But this one was totally different from mom's version. We all enjoyed it and I enjoyed preparing this dish with my assistant - my hubby :)
Ingredients for Thai red meatball curry
For meatballs
Chicken mince meat- 500 gm
Ginger- 50gm grated
Green chillies- 50 gm chopped
Egg- 1 beaten
pepper powder- 1 tsp
salt- to taste
Lemon juice- 2 tsp
oil- for frying
For gravy
Tomato puree- 250 ml
Coconut milk- 100 ml
Onion- 1 chopped
Ginger garlic paste- 3tsp
Pepper crushed- 1 tsp
Soya sauce- 2 tsp
Directions
For meatballs
In a bowl add mince meat, ginger, green chillies, salt and pepper powder. Mix well using your hands and add the lemon juice.
Before shaping them into balls add the egg. Now start making balls. This can be done a day ahead so that the flavour sinks into the balls before you start frying them.
Fry the balls in slow fire and drain them.
For the gravy
Saute ginger garlic paste in oil followed by onions. Into this base add the tomato puree and soya sauce. Let it simmer for 10 minutes. Into this gravy add the coconut milk and salt. Let it simmer again for 1o minutes. Add the meat balls and cook in slow fire for 20-25 minutes. Add crushed pepper and serve hot.
I loved the combination of tomato puree and coconut milk. We have shrimp and pork thai fried rice and the meatballs proved to be a good side dish for the fried rice.
Labels: Chicken, Oriental cuisine
