Meatballs In Peanut Curry Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 lb ground beef (80-85% lean)
• 2 tablespoons vegetable oil (more if needed)
• 4 cloves garlic, chopped
• 1 tablespoon red curry paste, to taste
• 1 cup coconut milk (refrigerate the can, don't shake it and use the cream at the top)
• 2 tablespoons chunky peanut butter
• 2 teaspoons fish sauce, to taste (nam pla)
• 1 1/2 tablespoons sugar, to taste
• 1 teaspoon chopped fresh mint or 1 teaspoon basil (to garnish)

Recipe

• 1 place the flour in a shallow dish.
• 2 mix the beef with the salt and pepper and mix well.
• 3 make small, 1-inch meatballs- you should get 32-40.
• 4 toss in the flour, dusting off the excess.
• 5 line a sheet pan with paper towels.
• 6 heat up a wok or a large saute pan with the oil until hot.
• 7 add the garlic and saute briefly, about a minute.
• 8 remove and set aside.
• 9 add the meatballs a few at a time and cook, turning them, until browned all over and cooked through, about 5 minutes.
• 10 do not crowd the pan.
• 11 transfer to the sheet pan to drain.
• 12 if no oil remains in the pan, add 2 tsp.
• 13 and fry the red curry paste for about 2 minutes to release the flavor, stirring constantly to prevent sticking.
• 14 add the reserved garlic and the coconut milk, then stir in the peanut butter.
• 15 cook and stir until the sauce smooths out, about 1 minute or 2.
• 16 add the fish sauce and stir to combine.
• 17 taste; adjust the seasonings with more fish sauce, curry paste and sugar, if desired- the sauce should not be very sweet.
• 18 return the meatballs to the pan with the sauce and simmer over low heat for about 2 minutes to reheat.
• 19 transfer to a serving dish and garnish with the mint or basil.