Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/3 cup rendang curry paste
- 1tablespoons fish sauce
- 2 tomatoes, deseeded, finely chopped
- 1/3 cup coriander, finely chopped
- 1 Lebanese cucumber, deseeded, finely chopped
- 1 red onion, finely chopped
- 1 cup shredded coconut
- 2tablespoons lime juice
- 500grams beef mince
- 400milliliter light coconut milk
- 2 cup basmati rice, steamed (to serve)
- 1 1/2tablespoons vegetable oil (or rice bran oil)
- 2 cloves garlic, crushed
Nutrition per serving
4720kJ / 1130Cal
4720 Kilojoules or 1130 Calories
54% of daily energy intake*
Protein
31.2grams
Fat
67.8grams
Carbs
97.8grams
Sugars
10.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine mince, garlic and half the coriander in a medium bowl. Roll level tablespoons of mixture into balls.
Step 2 of 4
Heat half the oil in a large saucepan over medium-high heat. Add meatballs and half the onion and cook, stirring, for 5 minutes or until meatballs are browned and onion softens.
Step 3 of 4
Add shredded coconut and cook, stirring, for 2 minutes or until golden. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add milk, 1/3 cup water and fish sauce. Bring to the boil. Reduce heat and simmer for 10-12 minutes or until meatballs are cooked through and sauce reduces. Stir in half the lime juice.
Step 4 of 4
Meanwhile, combine cucumber, tomato, remaining onion, lime juice, oil and coriander in a bowl. Season. Serve curry with rice and sambal.
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