Ingredients
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1 1/2
-
1
-
1/2
-
2
-
1/2
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Thai Meatballs in Curry Sauce, 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 , My family felt the sauce was marvelous, but didn’t care for the meatballs with it I added some shredded carrot, shredded bamboo shoots, slivered onion and red pepper chunks to it and served it over jasmine rice I think it would have been enjoyed with a different meat MUCH more , TERRIFIC recipe! This is definately a keeper for me! Great for entertaining, like you made a fuss, TRUE! I got 1 1/2 inch round meatballs making exactly 33 meatballs too! I did find took ALOT long than 5 minutes until they were done, Was more about 20 – 25 minutes, but making these are really fun! THANKS!
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Steps
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1
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
