Thai red meatball curry recipe
Created by The Tesco Recipes team
You won't believe how quick, easy and tasty this Thai red curry is, using tinned meatballs and potatoes as well as frozen veg. Packed with flavour and super-convenient, this is definitely one to bookmark for Friday night fakeaways.
See method- Serves 4
- Takes 20 mins
- 451 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- 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
- 2 x 250g packets microwave long grain rice
Each serving contains
- Energy
- 1900kJ 451.0kcal
- Fat
- 13g
- Saturates
- 5g
- Salt
- 1.4g
- Sugars
- 9g
of the Reference intake
Carbohydrate 69.9gProtein 11.1gFibre 4.0g
Method
- 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.
- Heat the rice to pack instructions and divide between 4 shallow bowls. Spoon over the curry, then scatter with lime zest to serve.
- See more Curry recipes
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.
