step 1:

Finely chop the onion and garlic. Dice the bell peppers and tomatoes.

step 2:

Mix the minced meat with the garlic, onion, 2 tablespoons of curry paste, salt, and pepper. Form into meatballs.

step 3:

Heat the oil in a frying pan and brown the meatballs until golden all over. Add the remaining curry paste and continue cooking for another 2 minutes. Add the bell peppers, diced tomatoes, and tomato purée. Reduce the heat and let it simmer gently.

step 4:

Place the rice, 400 ml of coconut milk, 300 ml of water, and a pinch of salt in a saucepan. Bring to a boil over medium-high heat. Cook until all the liquid has been absorbed, then leave to steam for a further 10 minutes.

step 5:

Roughly chop the coriander and stir it into the rice. Drain the pineapple and mix two-thirds of it into the curry. Finely chop the remaining pineapple and mix it with the mango chutney.

step 6:

Serve the rice with the meatballs and the pineapple-mango sauce