Curry Soup With Meatballs Food

INDIAN MEATBALL CURRY

Steps:

• Heat 3 tablespoons of the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan.
• Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and if you're using, the sugar. Blend on high until smooth.
• While the onions are cooking, make the meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly.
• Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.
• Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer then reduce the meat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.
• While the curry is simmering, take this time to make some rice or cauliflower rice to serve it with.

THAI COCONUT SOUP WITH TURKEY MEATBALLS

Steps:

• Put the coriander stems and garlic in a food processor, pulse until finely chopped, add the turkey and 1 tsp of the fish sauce, and blend again. Roll into meatballs about 3cm in diameter.
• In a saucepan, heat the tom yum or curry paste with a splash of water for 2-3 mins. Pour in the coconut milk, stock, lime zest and juice, and remaining fish sauce. Bring to a simmer, add the meatballs and cook for 3 mins. Add the vegetables and cook for 5 mins more, or until the meatballs are cooked through.
• Add the noodles to warm through just before serving. Season, pour into 2 bowls and top with coriander leaves.

RED CURRY CARROT SOUP

Steps:

• Cook noodles according to package directions (discard seasoning packets or save for another use)., Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk mixture, about 5 minutes., Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, until carrot is tender and meatballs are heated through, 15-20 minutes. Drain noodles; stir into soup. , Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.

CURRY SOUP WITH MEATBALLS

Steps:

• Mix together the meatball ingredients.
• Form into small balls about the size of a walnut.
• Heat wok and add peanut oil. When hot, fry the meatballs until browned all over.
• Remove with a slotted spoon and drain on kitchen paper.
• Carefully drain all but 1 teaspoon of oil, removing any black bits that may be leftover in the pan.
• Fry the garam masala and turmeric for the broth for 30 seconds.
• Add onion, curry leaves and garlic. Cook for 3 minutes.
• Meanwhile, strain coconut in a sieve over a bowl, pressing out as much liquid as possible. Reserve the liquid coconut milk.
• Discard the pulp.
• Add soaking water(coconut milk) to the wok and simmer for 5 minutes.
• Adjust seasoning.
• Strain soup and return to wok.
• Add meatballs and simmer a further 5 minutes.
• Serve hot.

YELLOW CURRY WITH MEATBALLS

Steps:

• For the chicken meatballs: Add the salt to the ground chicken.
• To a food processor, add the coconut milk, curry paste, ginger, brown sugar, garlic, habanero, egg and brioche. Process until smooth.
• Mix the bread-egg mixture into the ground chicken until combined and then form into large meatballs. Add the meatballs and vegetable oil to a pressure cooker over medium-high heat. Turn the meatballs over and place the top on the pressure cooker. Cook under pressure for 5 minutes.
• For the yellow curry sauce: In a large saute pan over high heat, simmer the coconut milk with the peppers, curry paste, brown sugar, ginger, garlic and 1 cup hot water until thickened and the peppers are tender. When the desired consistency is reached, add the basil and cilantro but do not stir through.
• For the pickled corn: Cut the kernels off the corn cobs and combine them in a bowl with the calamansi vinegar, brown sugar and 1/2 cup hot water. Allow to marinate for 20 minutes.
• For the crunchy spaghetti squash: Drop the spaghetti squash cubes into a pot of boiling water and bring to a simmer. Cook for 3 minutes, until the squash is just barely soft. Drain and shock with cold water to slow down carryover cooking. Drain again.
• Scrape the squash flesh from the peel using your fingers; it should feel crunchy. Salt the flesh and let sit for 2 minutes before squeezing out the water (so the squash is even more crunchy).
• For the toasted coconut: Fry some flaked coconut in a skillet with oil until golden brown, about 90 seconds. Drain on paper towels.
• To plate: Spoon spaghetti squash in the center of a shallow entrée-size bowl. Top with a meatball, then ladle curry sauce over the meatball and scatter pickled corn and fried coconut over the plate.

THAI RED CURRY CHICKEN MEATBALLS

Steps:

• Preheat oven to 400 degrees. Lightly grease a baking sheet with oil. In a large bowl add all of the meatball ingredients. Mix to combine. Make sure not to over mix.
• Portion out 12 large meatballs. (Working with slightly wet hands helps the meatballs from sticking to your hands.)
• Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through. Make sure to flip half way through cooking.
• Take out of the oven and toss the cooked meatballs in the Thai Red Curry Sauce. Garnish with extra cilantro if desired. Serve immediately.
• Heat oil in small saucepan. Add garlic and ginger and cook for 1 minute.
• Add in curry paste and cook for an additional minute.
• Whisk in coconut milk and continue whisking until thick. Take off the heat. Stir in Sriracha, pepper, salt, red pepper flakes, cilantro, and lime juice. Set aside until ready to toss with meatballs.

CHICKEN CURRY MEATBALLS

Steps:

• In a medium size bowl combine the ground chicken and all other ingredients except for the oil. Stir to combine.
• Pour the oil into a medium size skillet and heat over medium heat.
• Scoop the meat out with a spoon and round using your palms. Carefully place the meatballs into the heated oil to cook. Cook all sides of the meatballs, but don't cook the meatballs fully through. Remove from the pan and set onto a plate.
• Pour out the oil from the pan and return to heat.
• Cook the onion and garlic until soft. Stir in the curry paste and stir to combine.
• Slowly pour in the coconut milk and stir until curry paste and coconut milk are combined.
• Add in the lime juice and honey. Stir.
• Bring to a simmer and add the meatballs back into the sauce to continue cooking. Cover the pan and allow to simmer for about 20 minutes.
• Serve warm and with long grain white rice if desired.