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Ingredients
- 400 mL Valcom premium coconut milk
- 2-3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tsp brown sugar
- 500g green beans, sliced
- 500g turkey mince (or use chicken, pork or beef)
- 1/2 cup panko breadcrumbs (or use gluten free breadcrumbs to make this meal gluten free)
- 2 onions, finely diced
- 1 clove garlic, crushed
- Bunch of coriander, finely chopped (you can use mint if you hate coriander)
- 1 egg
- 2 tablespoons neutral oil
- Lime wedges, to serve (optional)
- Sliced red chilli to serve ( optional)
- Steamed jasmine rice to serve (optional - for lower carb, use cauliflower rice)
Method
- Combine mince, 1 diced onion, 1 tablespoon of fish sauce, garlic, a small handful of the chopped coriander and egg in a medium sized mixing bowl. Use a cookie scoop to form the mixture into meatballs. Use wet hands to shape. Bake in preheated oven at 160 degrees Celsius for 20 minutes.
- While the meatballs are baking, heat oil in a large frypan and fry onion over gentle heat until translucent. Add beans and cook for another couple of minutes, stirring occasionally. Add red curry paste and cook for a further 2 minutes while stirring. Add Valcom premium coconut milk and stir till combined. Simmer gently until the meatballs have finished baking. Add them to the frying pan and store gently to coat with the red curry sauce. Sprinkle with coriander.
- Serve with steamed rice, diced mango and cucumber, and a wedge of lime. Sprinkle sliced red chilli of you like a bit more heat,
Product used in recipe
- Valcom - Coconut Milk