Nicky's Kitchen SanctuaryChinese Style Curry Sauce with Juicy Meatballs
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Ingredients
Serves 5- 1 onion (peeled and cut into large squares)
- 1 red bell pepper (chopped into large chunks)
- 1 clove garlic (peeled and minced)
- 1 tbsp cornflour (Cornstarch)
- 1 tsp minced ginger
- 2 spring onions (scallions) (finely chopped)
- 2 cloves garlic (peeled and minced)
- 2 tsp lime juice
- fresh coriander
- 1 large egg
- 210 ml (a little under 1 cup) beef stock
- 210 ml (a little under 1 cup) chicken stock
- 5 soft-boiled eggs
- 500 g (1.1 lbs) minced beef
- 1 tbsp soy sauce
- 2 tbsp cold water
- 210 ml (a little under 1 cup) whole milk
- 1 1/2 tsp turmeric
- 1 tbsp mild curry powder
- 1/2 tsp chinese 5 spice
- 3 tbsp freshly grated breadcrumbs or panko
- 3 tsp sugar (granulated/caster or light brown)
- boiled rice
- chilli flakes
- pinch black pepper
- warm pitta breads
- 1 tbsp sunflower oil
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Steps
- Step 1
Add all of the meatball ingredients to a large bowl and mix together until just combined.
- Step 2
Form into walnut-sized balls (you should get 20-22).
- Step 3
Heat the oil in a large frying pan (skillet).
- Step 4
Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully, using tongs to prevent the meatballs from breaking) until browned all over - this should take about 6-8 minutes.
- Step 5
Remove the meatballs from the pan and place them on a warm plate whilst we make the Chinese takeaway-style curry sauce.
- Step 6
Add the turmeric, five-spice, curry powder, and garlic to the pan and cook for a further 2-3 minutes, until the spices start to release their fragrance.
- Step 7
Add the chicken and beef stocks and milk to the pan.
- Step 8
Stir everything together then add the meatballs back into the pan.
- Step 9
Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.
- Step 10
Add the chunks of onion and red pepper, and simmer for a further 5 minutes (you want them to be warmed through, but still retain their crunch).
- Step 11
Stir through half the sugar and half the lime juice, then taste and add more if needed.
- Step 12
Stir in the cornflour slurry (1 tbsp of cornflour/cornstarch + 2 tbsp of water). Taste and add additional lime juice or sugar to your taste.
- Step 13
Serve the curry with boiled rice (or cauliflower/broccoli rice*) and hard or soft-boiled eggs**. Top with fresh coriander and chilli flakes. You could also serve with warm pitta bread if you like.
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Add all of the meatball ingredients to a large bowl and mix together until just combined.
Source: Nicky's Kitchen Sanctuary
