Thai Beef Koftas

Ingredients

• 600 gbeef mince (30% fat)
• 50 gbread
• 100 gwater
• 150 gcooked rice
• 30 gred curry paste
• 20 gfish sauce
• 10 gsoy sauce
• 4 g, or more to tastesalt
• 30 g, plus some for fryingneutral-tasting oil
• 15 gchopped coriander
• 10very finely chopped lime leaves

Instructions

1. 1

   Cook the rice

   Cook rice if needed, or use leftovers. Once cooked, let it cool completely before adding it to the mixture.

2. 2

   Soak the bread

   Put the bread in the water and leave it until it is completely soft and hydrated.

3. 3

   Mix the ingredients

   Put all the ingredients, including the cooled rice and soaked bread, in a large bowl. Mix until evenly combined.

4. 4

   Shape the koftas

   Lightly oil your hands and shape the mixture into logs of 100 g each. Arrange them on a parchment-lined baking tray.

5. 5

   Chill the koftas

   Refrigerate the shaped koftas for 10–15 minutes before cooking.

6. 6

   Brown the koftas

   Heat a cast-iron skillet or barbecue and fry the koftas over medium-high heat until well browned on all sides. For a barbecue, thread the chilled mixture onto flat metal skewers before grilling.

7. 7

   Check the temperature

   When cooked, check the centre with a temperature probe; it should read 63°C.

What are Thai beef koftas?

Koftas are seasoned mixtures shaped into logs or patties, with versions found across several regions and food traditions. This recipe gives the beef a Thai-inspired flavour with red curry paste, fish sauce, soy, coriander and lime leaves.

Rice and softened bread are mixed into the mince, helping bind the mixture and giving the koftas a substantial texture. Browning them well adds a savoury, crisp exterior around the tender centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 23g protein, 14g carbs, 25g fat.

The beef mince supplies most of the protein and fat, while the rice and bread contribute carbohydrates; the oil also adds fat. Pair a serving with plenty of vegetables or salad for a more balanced plate.

The ingredients that shape the flavour

Curry paste and sauces: red curry paste brings aromatic spice, while fish sauce and soy add savoury depth. Their saltiness is why the recipe leaves room to adjust the salt to taste.

Coriander and lime leaves: these bring fresh, fragrant notes to the rich beef. Chop the lime leaves very finely so they are distributed through the mixture.

Why the bread needs soaking

Soft bread: soaking it in the measured water makes it easier to blend evenly with the mince. Mix it through thoroughly so no dense clumps remain.

Cooked rice: cooled rice is easier to distribute through the meat mixture than warm rice. Leftover rice works well, provided it is fully cooled before mixing.

Shaping and chilling

Even logs: shaping each kofta to 100 g helps keep their size consistent. Lightly oiled hands make the mixture easier to handle.

Brief chill: refrigerating the shaped koftas for 10–15 minutes firms them up before cooking. This is particularly useful if you plan to thread them onto barbecue skewers.

Getting a good brown

Hot cooking surface: use a cast-iron skillet or barbecue heated before the koftas go on. Cook over medium-high heat and turn them so they brown on every side.

Doneness check: the recipe gives 63°C as the target reading on a temperature probe. Check the centre of a kofta rather than judging doneness by its browned exterior alone.

What to serve alongside

Rice: serve with extra rice if you want a more substantial plate, or keep the recipe's rice in the koftas and add a fresh side.

Fresh sides: a crisp salad or lightly cooked vegetables make a contrast to the rich, well-seasoned beef. A squeeze of lime at the table can suit the flavours, though it is not part of the recipe.

Recipe notes & tips

• Cool cooked rice completely before mixing it into the mince.
• Soak the bread until it is soft throughout so it blends evenly.
• Chop the lime leaves very finely to avoid large pieces in the koftas.
• Use lightly oiled hands to shape the 100 g logs more easily.
• Give the shaped koftas the full 10–15 minutes in the fridge before cooking.
• Turn the koftas as they cook so they brown on all sides.

Variations

• Barbecue finish: thread the chilled koftas onto flat metal skewers and grill them.
• Extra heat: use a spicier red curry paste if you prefer a hotter result.
• Milder flavour: reduce the curry paste slightly and keep the other seasonings measured.
• Fresh side: serve with a crisp salad for a cool contrast to the rich beef.
• Rice accompaniment: add cooked rice on the side for a more filling meal.

Common mistakes to avoid

• Warm rice: it can make the mixture harder to handle; let it cool completely first.
• Dry bread: bread that is not fully soaked may not mix in smoothly; leave it in the water until soft throughout.
• Uneven mixing: pockets of paste or seasoning lead to inconsistent flavour; mix until the ingredients are distributed throughout.
• Skipping the chill: soft koftas are harder to handle; refrigerate them for 10–15 minutes before cooking.
• Crowding the pan: the koftas may not brown well; leave room to turn them on all sides.
• Judging by colour alone: a browned exterior does not confirm the centre's temperature; check with a probe.

How to store

Refrigerate cooked koftas in a covered container and use within 3–4 days. Reheat until piping hot throughout; you can also freeze them for up to 3 months and defrost in the fridge before reheating.

Frequently asked questions