Craving a sweet coconut curry one night, I decided to make a few adjustments to this classic to make it quick and just as tasty, perfect for on the road meals. Using meatballs instead of slow cooked beef turns this into a 15-minute meal that is full of protein and flavor to keep everyone happy.
1 cup of rice
500g Beef mince (or ready-made meatballs)
2 tablespoons massaman curry paste
1 onion, peeled, sliced
4 large potatoes, cut into 2cm pieces
1 can of coconut milk
½ cup peanuts
2 large handfuls green beans
- Cook rice, set aside
- Combine mince with one tablespoon of curry paste, season with salt and pepper. Mix well and shape into medium size meatballs.
- Heat one teaspoon of oil in a fry pan over medium-high heat, add meatballs and brown on all sides. Remove to a plate.
- Return pan to heat, add onion and remaining curry paste, cook for 3-4 minutes, stirring, until softened. Add potatoes and coconut and bring to the boil. Turn heat down to simmer and cook for 10 minutes. Return meatballs to the pan along with the peanuts and green beans. Cook for a further 8-10 minutes or until potatoes and meatballs are cooked through.
- Divide rice between plates, top with curry and serve.
- Using mince cuts down the cooking time from hours to 30 minutes
- Cut potatoes into small pieces to help them cook quicker
- Add water if necessary as potatoes cook to keep sauce from becoming too thick
- Lamb mince or meatballs can be used in place of beef
- Sweet potato or pumpkin can be used in place of white potatoes, they will also cook quicker
- Any greens can be added at the end of extra crunch and colour