Here's a recipe that will keep you warm! Spicy red curry paste with gingery meatballs, that's what we need right now. Add a few veggies to make it look pretty and keep it healthy-ish and you'll find yourself licking your bowl because the broth is that good.

Don't overcook the meatballs if you don't want to end up with very tough meatballs. Beef is delicious but it dries out a lot while cooking so put a timer on and watch it closely!

Gingery meatballs in red curry sauce (serves 4) :

For the meatballs :  

• 500g ground beef
• 3 garlic cloves
• 2 tsp grated ginger
• 1 egg
• 1 tbsp breadcrumbs
• Salt and pepper

For the curry :

• 400ml coconut milk
• 2 carrots
• 1 pak choi cabbage
• 6-8 button mushrooms
• 2 garlic cloves
• 1 tbsp fish sauce
• 1 tbsp red curry paste
• 1/2 lime
• Cilantro
• Salt and pepper

Prep the meatballs by adding all the ingredients (finely chopped) to a bowl.

Mix well with your hands and shape 12 meatballs.

In a deep pan, heat a little bit of oil. Brown the meatballs on each side. Take them out of the pan and set aside for later.

Mince garlic. Separate the cabbage leaves. Peel and chop carrots.

Slice the mushrooms in thick slices.

In the same deep pan, add red curry paste and garlic. Fry for a minute while stirring.

Add coconut milk, fish sauce, lime juice. Mix well.

Add carrots and let it simmer covered for 10 minutes.

Add pak choi, mushrooms and meatballs to the pan. Cook for 10-12 more minutes, lid on.

Garnish with cilantro before serving!