The Dinner Project

This clever curry is made with ginger, coconut milk, pineapple and chilli.


  • 2 tbs peanut oil

  • 2 cloves garlic thinly sliced

  • 2cm piece ginger, cut into julienne (matchsticks)

  • 1 large red onion, thinly sliced

  • 80ml (1/3 cup) red Thai curry paste

  • 200g button mushrooms, quartered

  • 400g sweet potato, peel, cut into 3cm pieces

  • 375ml (1½ cups) beef stock

  • 2 x 400ml cans light coconut milk

  • 1 tbs palm sugar

  • 400g green beans, cut into 3cm lengths

  • 450g can pineapple rings, drained, cut into 2cm pieces

  • ½ cup shredded coriander, plus extra leaves, to serve

  • 2 stalks green onion, cut into 3cm pieces

  • Sliced chilli, steamed brown rice & coriander sprigs, to serve

  • Meatballs

  • 700g lean beef mince

  • 70g (2/3 cup) packages breadcrumbs

  • 3 cloves garlic, crushed

  • 3cm piece ginger, finely grated

  • 2 eggs, lightly beaten

  • 2 limes, zested finely (optional)


  • 1.

    To make the meatballs, Place all ingredients in a large bowl and using your hands mix well to combine; season to taste. Place in freezer for 15 minutes to firm up.

  • 2.

    Heat oil in a large heavy-based saucepan over high heat. Cook meatballs in two batches for 5 minutes until browned all over. Drain on paper towel.

  • 3.

    To the same pan you cooked your meatballs in, add the garlic, ginger and onion, and cook stirring, for 5 minutes or until onion has softened. Add paste and mushrooms, and cook stirring for 2 minutes or until fragrant. Stir in remaining ingredients except beans and pineapple; bring to a simmer. Reduce heat to low and simmer gently for 25 minutes. Stir in beans and pineapple and cook for a further 5 minutes or until meatballs and vegetables are cooked.

  • 4.

    Divide curry among bowls, scatter with sliced chilli, coriander sprigs and serve with lime wedges and steamed brown rice.



  • Use damp hands when rolling meatballs to prevent sticking.
  • Veal or lamb mince is an excellent alternative.

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