Thai Red Coconut & Beef Meatball Curry

• While the veggies are roasting, add water (for the rice) to a medium saucepan and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, drain and rinse bamboo shoots (see ingredients). • Combine beef mince, sweet soy seasoning, fine breadcrumbs, the egg and a pinch of salt in a medium bowl. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person).

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a bowl.

• SPICY! The curry paste is mild, but use less if you're sensitive to heat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mild Thai red curry paste (see ingredients) and garlic paste, stirring, until fragrant, 1 minute. • Add coconut milk, water (for the curry), the soy sauce and brown sugar and stir to combine. Reduce heat to medium and simmer until slightly reduced, 2-3 minutes. • When the veggies are done, gently stir the roasted veggies, baby spinach leaves and meatballs through the curry.