Adam Liaw’s red curry rissoles

• 2 tbsp vegetable oil

• 1-2 tbsp red curry paste

• 400ml coconut cream

• 1 tsp sugar

• 1 tbsp fish sauce, or to taste

• 1 cup button mushrooms, halved

• 6 cherry tomatoes, halved

• 10 green beans, trimmed and halved

• 1 large red chilli, sliced

• ½ cup loosely packed Thai basil leaves

• lime wedges, to serve

RISSOLES

• 1 brown onion, grated

• 500g beef mince

• ½ cup breadcrumbs

• 1 egg

• 1 tbsp red curry paste

1. Step 1

   For the rissoles, combine the onion, mince, breadcrumbs, egg and curry paste, then mix well. Divide the mixture into 8 portions and roll each portion into a round ball.

2. Step 2

   Heat a large frypan over medium heat and add the oil. Add a few rissoles to the pan and flatten them slightly. Fry for about 4 minutes on each side until cooked through, then remove. Repeat for the remaining rissoles.

3. Step 3

   When the last of the rissoles has been removed from the pan, add the curry paste, coconut cream, sugar, fish sauce and about ½ a cup of water and bring to a simmer. Add the mushrooms, cherry tomatoes, beans and chilli and simmer until the vegetables have softened, about 5 minutes. Return the rissoles to the curry sauce and simmer for a further 2-3 minutes. Stir the basil leaves through and serve with lime wedges.