Step 1

Place the breadcrumbs and 60ml (1 ⁄4 cup) coconut cream in a large bowl. Set aside for 5 minutes to soak. Add the beef, coriander, shallot, salt and egg. Use clean hands to mix until well combined. Roll tablespoonfuls of the mixture into balls. Transfer to a baking dish. Place in the fridge for 20 minutes or until firm.

Step 2

Meanwhile, combine the peanut butter, kecap manis, sugar, curry powder, remaining coconut cream and 125ml (1 ⁄2 cup) water in a jug.

Step 3

Preheat oven to 200 ̊C/180 ̊C fan forced. Bake the meatballs for 15 minutes or until starting to brown. Pour the peanut butter mixture around the meatballs. Bake for 15-20 minutes or until the sauce thickens and meatballs are golden.

Step 4

Place the broccolini and 60ml (1 ⁄4 cup) water in a microwave-safe bowl. Cover and microwave on High for 3-4 minutes or until tender crisp. Use hands to break up the rice in the packet then microwave on High for 1 minute.

Step 5

Add the broccolini and rice to the baking dish and return to the oven for 2 minutes or until warmed through. Sprinkle with the extra shallot and chilli, if using, to serve.