Beef meatball yellow curry

Deliciously tasty, very nice creamy sauce.

For 2 persons

• 1 Echalion shallot

• 1 carrot

• 1 courgette

• 1 spring Onion

• 1 lime

• 150 grams jasmine Rice

• 240 grams beef Mince

• 1 tablespoon Thai spice blend

• 8 g plain flour

• 3 tablespoon yellow curry paste

• 200 ml coconut milk

• 150 ml water

• 1/2 cube chicken stock

• 300 ml water for the rice

1. Peel and thinly slice the shallot. Peel the carrots (if needed), remove the ends, thinly slice into rounds. Peel the courgettes, remove the ends, halve lengthways, chop into 2cm wide strips. Chop into 2cm chunks. Trim the spring onion, thinly slice. Zest and halve the lime.

2. Heat a frying pan on high heat (no oil). Add the courgette, dry fry until nicely charred, 6-8 mins total. Turn every 2 mins. Remove to a bowl once charred.

3. Meanwhile, pour the water for the rice into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

4. Pop the beef mince into a bowl and add the Thai spice (add less if you don't like spice), flour, lime zest and season with salt and pepper. Mix with your hands until well combined, shape into 5 evenly sized meatballs per person, pop them on a plate.

5. Pop your frying pan back on medium high heat with a drizzle of oil. Once hot, add the meatballs, fry until browned on the outside, 5-6 mins. Turn every 2 mins. Remove to a plate (we'll finish cooking them later).

6. Pop your pan back on medium high heat with a drizzle of oil if the pan is dry. Add the carrot and shallot to the pan and season with salt and pepper. Fry, stirring frequently until the veg is soft, 5-6 mins.

7. Add the yellow curry paste to the carrot and shallot, stir very well, cook for 1 minute, then add in the meatballs and pour in the coconut milk and water. Add the chicken stock and season with salt and pepper. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 9-12 mins.

8. Once the curry is cooked, stir in the charred courgette and cook for 1 minute. Add a splash of water if you feel it needs it. Remove the pan from the heat, squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it.

9. Fluff up the rice into bowls. Top with the curry, sprinkle over the spring onion and enjoy!