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Chicken Meatball and Pineapple Red Curry

Stuck for dinner? This red curry with a twist will get a 10 out of 10 from your family! - by Kim Meredith
  • 23 Oct 2018
Chicken Meatball and Pineapple Red Curry
Prep: 5 Minutes - Cook: 25 Minutes - Easy - Serves 4
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This mild chicken meatball curry with sweet pineapple will be a new dinner favourite!

Ingredients

1 tablespoon olive oil

400g packet Asian-style chicken meatballs

1/3 cup Thai red curry paste

400ml can coconut milk

225g can pineapple pieces in juice

2 tablespoons fish sauce

400g broccoli, trimmed, cut into florets

250g punnet cherry tomatoes

½ cup chopped fresh coriander, plus whole leaves to serve

½ cup dry roasted cashews

Steamed rice, to serve

Method

  1. Heat oil in a large, flameproof, roasting pan over a medium to high heat. Add meatballs. Cook, turning occasionally for about 3 minutes, or until browned all over. Remove. Add paste. Cook, stirring, for 30 seconds. 

  2. Add milk, undrained pineapple, sauce, broccoli and tomatoes to pan. Stir in meatballs. Bring to boil. Remove pan from heat. Cover tightly with foil.

  3. Cook in a moderate oven (180C) for 15 minutes. Un-cover. Cook for a further 5 minutes, or until meatballs are cooked through and broccoli is tender. Stir in chopped coriander.

  4. Sprinkle with cashews and coriander leaves. Serve with rice. 

     

    TIP! We used Jamie Oliver’s Asian-Style Chicken Meatballs available at most Woolworths supermarkets. Red curry paste can be replaced with green, penang, yellow or massaman, if preferred.

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Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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