step by step guide to make speedy Thai yellow curry with meatballs

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai yellow curry with meatballs. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai yellow curry with meatballs is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai yellow curry with meatballs is something that I’ve loved my entire life.

Table of Contents


  • 1 small brown onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1/2 cup fresh flat-leaf parsley leaves
  • 400g pork and veal mince
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon extra virgin olive oil


  • Step 1
    Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pulse onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
  • Step 2
    Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, turning, for 2 minutes or until browned. Add extra oil, if needed. Transfer to prepared tray.
  • Step 3
    Bake for 10 to 15 minutes or until cooked through. Cool.
  • Step 4
    Heat a wok over medium-high heat. Add oil, swirling to coat. Add eschalot. Stir-fry for 6 to 8 minutes or until golden. Transfer to a plate lined with paper towel, leaving excess oil in wok.
  • Step 5
    Reduce heat to medium. Add curry paste to wok. Stir-fry for 2 minutes or until fragrant. Gradually add stock and coconut milk, stirring to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until mixture slightly thickens.
  • Step 6
    Add meatballs. Simmer for 5 minutes. Add beans. Simmer for a further 2 minutes or until meatballs are heated through and beans are tender. Stir in sugar, fish sauce and lime juice. Sprinkle curry with eschalot, coriander and chilli. Serve with rice and lime wedges.

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