Everyday Meals

Thai Curry Meatballs And Carrot Spiral


Spiced meatballs with red Thai curry sauce on a health switch bed of carrot spirals.

Prep time:20 mins

Cook time:25 mins

Serves: 2


  • 200g beef mince
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 1 egg, lightly beaten
  • 2 tablespoons dried breadcrumbs
  • 165ml can coconut milk
  • 1 teaspoons fish sauce
  • Juice of ½ lime
  • 340g packet frozen Birds Eye Carrot Veggie Spirals
  • 1 tablespoon oil
  • 2 baby pak choy, cut into quarters
  • Chopped fresh coriander and sliced red chilli, for serving


Step 1

Combine mince, 2 tablespoons Five Tastes Curry Paste, egg and breadcrumbs in a bowl. Mix well to combine. Roll into meatballs using a tablespoon measure. Place on a plate and refrigerate for 10 minutes to firm.

Step 2

Place 2 tablespoons curry paste and coconut milk into a small saucepan over medium-high heat. Bring to a boil, reduce heat to low and simmer for 2-3 minutes. Stir in fish sauce and lime juice, remove from heat and set aside.

Step 3

Heat a frypan over medium-high heat. Add frozen Birds Eye Carrot Spirals and cook following packet pan fry instructions. Remove from pan. Cover and set aside to keep warm.

Step 4

In the same frypan, heat oil and cook meatballs for 8-10 minutes or until browned and cooked through, turning regularly.

Step 5

Meanwhile, boil a small saucepan of water and cook pak choy for 30 seconds or until just wilted. Set aside and keep warm.

Step 6

Place carrot spirals in the base of 2 serving bowls. Top with pak choy and meatballs, drizzle over Thai red curry sauce. Serve sprinkled with coriander and chilli.

Tasty Tip!

Use carrot noodles in your favourite stir fries.

Thai Curry Meatballs And Carrot Spiral
Average user rating:
  • 5

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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