Thai red meatball curry recipe

Method

1. 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.
2. Heat the rice to pack instructions and divide between 4 shallow bowls. Spoon over the curry, then scatter with lime zest to serve.

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• 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.