Minced meat, a thai journey with yellow curry and green apple
Minced meat is a staple in every kitchen: affordable, versatile and always ready in the fridge or freezer. It adapts to all kinds of cooking, from family classics to more creative and innovative dishes.
It can become lasagna, juicy burgers or even surprising fillings. But it also opens the door to unexpected combinations like these thai meatballs with yellow curry and green apple, created by Juan Pinel, chef of l’Àtic Restaurant and Ramaders ambassador.
His version transforms a humble dish into a bold, aromatic recipe full of contrast.
Step-by-step recipe
- Sear the meatballs in a hot pan. Chef Juan Pinel doesn’t flour them, as Ramaders minced meat has a very interesting texture texture. Searing keeps them from breaking apart later in the sauce.
- Cut the shallots and 3 cloves of garlic. In a pot with olive oil, sauté them over high heat until they quickly take on colour. This is what Pinel calls an “sofrito expres”.
- Add the yellow curry paste to the base. As the chef warns with a smile: “careful, it’s a little spicy”. You can substitute with another type of curry if you prefer.
- Once the paste has stuck to the bottom a bit, add the saffron and lemongrass. Add a tablespoon of sugar to balance the flavours and pour in a little coconut milk and let it reduce until it releases its fat. Then add more coconut milk to make it creamier.
- Pour in half of the chicken stock, made from Ramaders chicken wings, carcasses and feet. Cook over high heat for 15 minutes so the sauce takes in the aromas of saffron and lemongrass.
- Strain the sauce into a frying pan and add the meatballs. Cook over medium heat until they make a gentle bubbling sound.
- Cut an apple into very small cubes (brunoise) and add just before removing from the heat. This adds freshness and a sharp contrast that balances the intensity of the curry.
¡Ready to serve and enjoy!
If yo want to see Pinel in action,
