March 05, 2018
Dinner, Main Dish, Curries,
Beef, Ground Beef, Vegetables, Cabbage, Onions, Asian, Budget-Friendly, Pantry/Shelf, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Non-Dairy, Kosher Meat more
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"From Recipe+ August '17."
Combine mince, curry paste and coriander in a small bowl, roll mixture into 12 balls.
Heat a wok or large frying pan over moderate heat and add half the oil and swirl to coat surface and then add meatballs, stir-fry for 3 minutes or until browned and cooked and then transfer to a heatproof plate.
Add remaining oil to wok, stir-fry onion and beans until beans are tender and then add garlic, chilli and curry powder and stir-fry for 30 seconds or until fragrant and then return meatballs to wok with wombok, coconut, cream and the water and stir fry for 2 minutes or until wombok wilts.
Sprinkle with extra coriander and serve meatballs with rice.
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I made a few substitutions on this recipe as I could not find some of the ingredients. For the wombok I used one bok chop and for the coconut cream I used half and half. As I did not have the coconut cream for the oil I used coconut oil. This makes a lot which we enjoyed with rice. Thanks for sharing!