Meatball Curry with Coconut Milk
Meatball Curry with Coconut Milk
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Meatball Curry with Coconut Milk

55 MIN
1 H
6 servings


Beef Meatballs



Beef Meatballs

  1. In a large bowl, pour the water. Soak the bread slices and squeeze out excess water. Discard the water.
  2. In the same bowl, thoroughly combine the moistened bread with all the other ingredients, except the oil. Season with salt and pepper. With your hands, roll small meatballs of approximately 2 tbsp each. (You should have about 30 meatballs.)
  3. In a large non-stick skillet over medium high-heat, brown the meatballs in the oil. Set aside.


  1. In a saucepan, brown the onion in the oil. Add the tomatoes (or tomato sauce) and cook until softened. Add the tomato paste and curry paste and cook for 2 minutes, adding a little water if the mixture starts to stick to the saucepan. Add the coconut milk, potatoes and meatballs. Bring to a boil.
  2. Cover and simmer for about 45 minutes, until the meatballs and the potatoes are tender.
  3. Delicious with Spiced Rice Pilaf (see recipe below) and naan or chapati.

Good with...


  1. Wow! I've made many Ricardo recipes before and they are great, but this one is really one of the best! It's truly delicious and doesn't take overly long to prepare. The only changes I made were to use commercial Thai red curry instead of the recipe given, and I browned the meatballs in the oven on an oiled rack (much easier and way less mess!). The next time, I will make the meatballs a day in advance, and it will come together very quickly. The best!

  2. Delicious. Served it with rice, Perfect comfort food !

  3. Excellent! Very tasty!!!

  4. It's a tasty and simple recipe. I used sweet potatoes instead of regular and it was perfect.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.