Back by popular demand, we have another delicious recipe from health guru Luke Hines‘ new recipe book, Guilt-Free Snacks (Macmillan). Even these hearty, spicy beef curry bites won’t pack on the pounds like many other versions. Give them a shot!
We befriended Luke during our years based in Bondi, when he was a personal trainer to the stars and a regular at the same cafe we frequented. Always keen on making nutritious meals, Luke ended up starring on My Kitchen Rules, and won. The success led to a new TV career and he’s subsequently published a series of successful cookbooks.
Over to Luke:
I have curries a few nights a week, usually a butter chicken one day and a beef curry another. Red curry is a favourite for beef. The curry paste is really simple to make from scratch but, equally, you can find really good pre-made ones at most supermarkets. Here, those flavours come together in perfect snack form.
400 g beef mince
3 tablespoons arrowroot or tapioca flour
2 garlic cloves, finely chopped
1 long red chilli, finely diced
1 tablespoon grated ginger
1 teaspoon chilli flakes
2 tablespoons extra-virgin olive oil or coconut oil
2 tablespoons Thai red curry paste
1 tablespoon coconut aminos or tamari
1 tablespoon tomato paste
125 ml (1/2 cup) beef bone broth or stock
250 ml (1 cup) canned coconut cream
3 tablespoons shredded coconut, toasted
3 tablespoons coriander leaves
lime cheeks, to serve
Place the beef mince, arrowroot or tapioca flour, garlic, chilli, ginger, chilli flakes, eggs and a pinch of salt in a bowl and mix well with your hands to combine.
Roll into 12 evenly sized meatballs and place on a plate.
Heat the olive or coconut oil in a large frying pan over medium–high heat, add the meatballs and cook, turning regularly, for 6–8 minutes, or until golden
brown on all sides. Carefully transfer the meatballs to a plate and set aside while you make the sauce.
To the same pan, add the curry paste, coconut aminos or tamari and tomato paste and fry, stirring occasionally, for 1–2 minutes, or until aromatic. Pour in
the broth or stock and coconut cream and bring to a simmer. Cook, stirring, for 4–5 minutes, or until the sauce is thickened.
Return the meatballs to the pan and simmer for 4–5 minutes, or until the meatballs are cooked through and the sauce is very thick.
Arrange the beef curry bites on a platter, scatter over the shredded coconut and coriander, add a generous squeeze of lime juice and serve with the lime cheeks on the side.