Thai Meatballs in Curry Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Thai food-still my favorite. Haven't tried this, but it looks great. It's an appetizer. Take it to a party. Red curry paste is in most grocery stores these days; panaeng can be found at specialty shops. Ingredients:
1 1/2 cups unsweetened coconut milk |
1 lb ground beef |
1/2 teaspoon salt |
2 tablespoons panaeng curry paste or 2 tablespoons red curry paste |
1/2 cup water |
1 tablespoon fish sauce |
1 tablespoon brown sugar |
Directions:
1. Heat the coconut milk in a medium saucepan over medium heat, stirring occasionally, until it thickens a little and becomes smooth and fragrant, about 5 minutes.
2. Meanwhile, season the ground beef with the salt and shape it into meatballs. Use about 1 T for each one, and place them on a plate.
3. Add the curry paste to the saucepan and cook about 3 minutes more, mashing and stirring to dissolve the paste into the coconut milk. Add the meatballs and cook, turning gently to coat, 1 to 2 minutes.
4. Increase the heat to medium-high, bring to a boil, and add the water, fish sauce, and sugar. Simmer, stirring gently now and then, until the meatballs are cooked through and the sauce is smooth, about 5 minutes. Remove from heat, transfer to a serving bowl, and serve hot or warm.
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