Curry Meatballs And Coconut Rice

Curry Meatballs And Coconut Rice

Ready in about 50 minutes

500 g [1,1 lb] minced meat
1 leek
1 teaspoon ginger
1 egg
2 tablespoons breadcrumbs
1/2 dl [0,1 pt] water
1 tablespoon sunflower oil
1 tablespoon butter
Coconut rice:
100 g [3,5 oz] risotto rice
1 onion
1 tablespoon curry
1 l [2,1 pt] chicken stock
1 red apple
50 g [1,75 oz] raisins
2 dl [0,4 pt] coconut milk
1 red chilli


Preheat the oven to 170˚ C / 340˚ F. Put the minced meat in a bowl and add washed and chopped leeks, peeled and finely chopped ginger, the egg, breadcrumbs and water. Knead it well and season with salt. Make small meatballs and fry them brown in sunflower oil and butter. Place them in an ovenproof dish and bake in the oven for about 10 minutes.


Put the rice in cold water for 10 minutes and strain off the water. Saute chopped onion and curry in sunflower oil. Add the rice, stir well and add the chicken stock. Cover with a lid and simmer for about 10 min. Cut the apple into rough cubes and add them to the rice with the raisins, bring to a boil for about 7-8 minutes. Remove the lid and stir in coconut milk. Season with salt and finely chopped chili.

The chef’s tip

Put some finely crushed lemon grass to the stock and serve the rice with fresh coriander.