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Conjure up the taste of Malaysia with this aromatic curry served with plain rice.

Penang meatball curry

  • Preparation: 20 min
  • Cooking: 2 h 5 min
  • Ready in: 2 h 25 min
  • For: 4 serves
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  1. Put the minced beef, breadcrumbs, egg and 1 tablespoon of the curry paste in a large bowl. Mix well with your hands until the ingredients come together. Divide the mixture into quantities of 1 tablespoon each and roll into balls. Set aside on a plate.
  2. Heat a frying pan over medium-high heat. Add half the meatballs and cook for 3-4 minutes or until they are golden-brown on all sides. Then place them in a slow cooker. Repeat the steps with the rest of the meatballs.
  3. Add the remaining curry paste to the pan and cook for 1 minute, stirring continuously. Add the coconut cream and stir until the mixture is smooth. Add to the meatballs in the slow cooker. Put the cover on and cook on high for 2 hours or on low for 3 hours. Check that they are cooked through at the end of this time.
  4. Stir in the fish sauce, lime juice and sugar. By now, the meatball sauce should be thickened.
  5. Prepare your rice.
  6. Serve the rice and meatball curry in bowls.