Meatball Curry with Coconut Milk
Meatball Curry with Coconut Milk
Ingredients
- 1 cup (250 ml) water
- 2 slices bread
- 1 lb (454 g) lean ground beef
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp cilantro, chopped
- 1 tbsp finely chopped ginger
- 1/4 tsp ground turmeric
- 1 egg
- 1 tsp finely chopped fresh chili (or to taste)
- 3 tbsp (45 ml) olive oil
- Salt and pepper
- 1 onion, chopped
- 2 tbsp (30 ml) olive oil
- 2 tomatoes, diced (or 3/4 cup /180 ml tomato sauce)
- 2 tbsp (30 ml) tomato paste
- 1 Curry Paste recipe
- 1 can (14 oz / 398 ml) coconut milk
- 2 potatoes, peeled and cut into large cubes
Instructions
- In a large bowl, pour the water. Soak the bread slices and squeeze out excess water. Discard the water.
- In the same bowl, thoroughly combine the moistened bread with all the other ingredients, except the oil. Season with salt and pepper. With your hands, roll small meatballs of approximately 2 tbsp each. (You should have about 30 meatballs.)
- In a large non-stick skillet over medium high-heat, brown the meatballs in the oil. Set aside.
Meatball Curry with Coconut Milk