Now here’s a fun way to use up your Thai massaman curry paste: make meatballs! Not only are we using those fragrant flavours in the meat itself, but we’re also creating a delicious curry sauce that’s just begging to be mopped up with some fresh bread.
500g (1 lb) beef mince
½ cup panko breadcrumbs
1 egg, lightly whisked
1 small brown onion, finely diced
salt and pepper, to taste
finely sliced long red chilli, to serve
fresh coriander (cilantro) leaves, to serve
crusty baguette, to serve
Massaman curry sauce
1 tbsp vegetable oil
400ml (14 fl oz) coconut cream
Preheat a fan-forced oven to 170°C (340°F).
In a large mixing bowl, combine the beef mince, breadcrumbs, egg, curry paste, onion and a good pinch of both salt and pepper. Using your hands, mix all ingredients until well incorporated, then form into golf-ball-sized meatballs. Transfer meatballs to a baking tray lined with baking paper, then transfer to the preheated oven and cook for 15 minutes.
Meanwhile, to make the curry sauce, place a frying pan over medium-high heat. Add the vegetable oil and massaman curry paste and saute the paste for 1-2 minutes until lovely and fragrant. Now add the coconut cream and ½ cup of water and cook for 5 minutes until heated through. Reduce heat to low.
Once the meatballs are cooked through in the oven, transfer them to the massaman curry sauce. Stir gently until they are evenly coated, then continue cooking for a further 5 minutes until the sauce has thickened slightly.
Transfer to serving plates, then sprinkle with sliced red chilli and coriander. Serve with crusty baguette.