Skip to content

Thai Style Venison Meatballs & Egg Fried Rice

I’m delighted to be able to share with you a winter warmer recipe inspired by Thai cooking styles, but with a Scottish twist.

I bought Venison sausages to use for this recipe and simply removed the meat from the skins, however, you could use any minced beef, pork or venison for this recipe, depending on your personal preferences.

I also used Fry Light sunflower oil and light coconut milk so it’s a deceivingly healthy & filling recipe for all those January health-kicks.

I hope you enjoy & please leave a comment below if you liked the recipe :)!

Ingredients (serves 3-4)

Meatballs
9 Venison Sausages
1 Courgette, blended
1tbsp Fish sauce
2 Spring onions, finely chopped
3 Garlic cloves, crushed
1tsp Red curry paste
2tbsp Fresh basil, finely chopped
2tsp Ginger, finely chopped
2tbsp Coconut milk (light)
1/2tsp Chilli flakes
Fry Light Sunflower Oil

Meatball Sauce
1&1/2 cup Coconut milk
1tsp Fish sauce
1tsp Red curry paste
3tbsp Tomato paste
1/2tsp Chilli flakes

Egg Fried Rice
2 cup Basmati rice
1 cup Frozen peas
2 Eggs, beaten
1/2 Onion, diced
2 Spring onion, finely chopped
Salt
3tbsp Light soy sauce
Fry Light Sunflower Oil

Method

For the rice(1/2):
1. Boil the basmati rice in salted water for 15 minutes. Do not stir whilst cooking as that would cause your rice to become sticky, which we don’t want.
2. Add the peas for the remaining 2 minutes.
3. Strain any remaining water from the pan and then move the rice to a cold bowl/plate and leave to cool completely, before carrying out later stages.

For the Meatballs:
1. Remove venison from the sausage skins and add to a bowl
2. Remove any seeds from the middle of the courgette and then blend, before adding to the bowl with the venison
3. Add the remaining meatball ingredients (excluding oil) to the bowl and then mix to combine flavours with hands
4. Shape into balls, using 1tbsp of mixture at a time and set aside until all have been rolled
5. To make the sauce, whisk all of the ingredients together in a separate bowl
6. Spray the sunflower oil on a large non-stick ceramic pan
7. Brown the meatballs until completely combined together then add the sauce and leave to simmer on a medium-high heat for 15 minutes. Add flour to thicken the sauce, if required.

For the rice(2/2):
4. Heat the oil in a wok on a medium-high heat
5. Add the onions to the wok
6. Once the onions are lightly browned, fluff the rice using a fork & add to the pan along with the peas and fry for 2 minutes
7. Make a hole in the middle of the rice and add the beaten eggs
8. Keep tossing the rice until all of the egg has separated and spread evenly through the rice.
9. Add the spring onions & soy sauce, then serve with the meatballs which will now be ready.

I hope you enjoy this recipe as much as we did. Please don’t forget to like, share and subscribe if you feel it is a winner.

Julie XO

Please follow and like us:
Follow by Email
Facebook
Twitter
Instagram

2 Comments

  1. Evelyn A James Evelyn A James

    I will immediately take hold of your rss feed as I can’t to find your e-mail subscription link or
    newsletter service. Do you’ve any? Kindly let me know in order that I may just subscribe.

    Thanks.

Leave a Reply

Your email address will not be published.