Ingredients:
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)
Directions:
Place the flour in a shallow dish.
Mix the beef with the salt and pepper and mix well.
Make small, 1-inch meatballs- you should get 32-40.
Toss in the flour, dusting off the excess.
Line a sheet pan with paper towels.
Heat up a wok or a large saute pan with the oil until hot.
Add the garlic and saute briefly, about a minute.
Remove and set aside.
Add the meatballs a few at a time and cook, turning them, until browned all over and cooked through, about 5 minutes.
Do not crowd the pan.
Transfer to the sheet pan to drain.
If no oil remains in the pan, add 2 tsp.
and fry the red curry paste for about 2 minutes to release the flavor, stirring constantly to prevent sticking.
Add the reserved garlic and the coconut milk, then stir in the peanut butter.
Cook and stir until the sauce smooths out, about 1 minute or 2.
Add the fish sauce and stir to combine.
Taste; adjust the seasonings with more fish sauce, curry paste and sugar, if desired- the sauce should not be very sweet.
Return the meatballs to the pan with the sauce and simmer over low heat for about 2 minutes to reheat.
Transfer to a serving dish and garnish with the mint or basil.
Servings: 6-8
Time preparation: 20 min.
Time total: 50 min.