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Red curry meatballs


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a large pan and gently saute the onion and garlic until softish. Then transfer to a large bowl with the lamb, paprika, cumin, sambel, yoghurt, 3 tbsp chopped coriander and seasonings. Mix well.
  • Using wet hands, form the mixture into balls and place on a lightly oiled baking tray. Then cook in the oven for about 12-15 mins, turning once or twice.
  • To make the sauce, heat a little oil in a large pan and briefly fry the curry paste until toasted, continually stirring. Add the coconut milk and stock. Mix well and add the fish sauce, sugar and the juice of 1 lime. Bring to the boil, turn the heat down and gently cook until reduced. Taste for seasoning.
  • Then add the meatballs to the sauce and briefly cook, basting and turning as you do so.
  • At the same time, soak the noodles in boiling water until separated. Drain well and toss with a little fresh oil and the remaining coriander.
  • Mound the noodles in individual large flat soup bowls, top with meatballs and a decent amount of the sauce, and serve with lime wedges on the side.


  • vegetable oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 500 gm lean minced lamb
  • ½ tspn paprika
  • ½ tspn ground cumin
  • ½ tbsp sambel oelek (or any chilli paste)
  • 1/3 cup plain yoghurt
  • 4 tbsp chopped fresh coriander
  • sea salt & freshly ground pepper
  • cooking oil spray
  • 2-3 tbsp red curry paste
  • 1 cup coconut milk
  • 1 cup chicken stock
  • a good splash of Asian fish sauce
  • 1 heaped tspn shaved palm (or soft brown) sugar
  • 2-3 limes
  • 1-2 packets Singapore noodles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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