Serves 2, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
500g beef mince
2 red chillis, 1 chopped, 1 sliced to serve
2cm-size piece ginger, grated
1 free-range egg
1 tbsp vegetable oil
1-1 ½ tbsp Thai red curry paste
1 can of coconut milk
150g of shitake mushrooms, quartered
150g green beans
A handful of basil leaves
Steamed basmati rice to serve
METHOD
Place the mince in a bowl, add the chilli, ginger, egg, season and combine.
Wet your hands, then take a pinch of meat and roll it into balls. (Roll about 20).
Heat the oil in a pan, then brown the meatballs for 5-6 minutes.
Tip the meatballs into a bowl.
To the pan, add the curry paste, fry for a minute, then add the coconut milk along with half a can of hot water.
Bring to the boil and stir until the sauce thickens.
Add the meatballs and mushrooms.
Simmer for 5 minutes, then add the beans, simmer for a further 5 minutes
Season the sauce, tear the basil leaves and add to the pan.
Stir then serve on a bed of steamed rice, topped with sliced chilli.
