Meatballs in Spicy Peanut Curry Sauce
INGREDIENTS
- 1/2 cup all-purpose flour
- Salt and ground black pepper
- 1lb. ground beef, medium lean (80 or 85%)
- 2 Tbs. vegetable oil: more if needed
- 4 cloves garlic, coarsely chopped
- 1 Tbs. red curry paste; more to taste
- 1 cup canned coconut milk (refrigerate the can, don't shake it, and use the thick cream from the top)
- 2 Tbs. chunky peanut butter
- 2 tsp. fish sauce; more to taste
- 1 1/2 Tbs. sugar; more to taste
- 1 tsp. chopped fresh mint or basil for garnish
PROCEDURE
- PUT THE FLOUR on a plate. Sprinkle 1 1/2 tsp salt and 1/4 tsp., pepper on the beef and mix well. Shape the beef into small, firm balls about 1-inch in diameter; you'll get 32-40. Roll the meatballs in the flour, dusting off the excess.
- LINE A PLATE with paper towels. In a wok or a frying pan, heat the oil on high until it's hot. Fry the garlic until browned, about 1 minute; remove the garlic and set aside. Add the meatballs(in batches, if necessary) and sear them on a high heat, stirring and titling the pan, until they're browned evenly and cooked through, about 5 minutes. Using a slotted spoon, transfer the meatballs to the power-towel lined plate to drain.
- IF NO OIL REMAINS in the pan, add another 2 tsp. and fry the red curry paste so it releases its aromas, about 2 minutes, stirring with a wooden spoon to prevent sticking. Add the reserved garlic and the cream of the coconut milk and then stir in the peanut butter. Cook and stir to get a smooth, uniform consistency, about 1 minute. Taste and add fish sauce, sugar, or more curry paste to taste; the sauce shouldn't be too sweet.
- RETURN THE MEATBALLS to the pan with the sauce and simmer over a low heat until they're hot, about 2 minutes. Transfer to a serving dish and garnish with the mint or basil sprinkled on top.
*Thick canned coconut milk tames the fire in this curry.
How to make a rich, silky curry sauce
Coconut milk is the critical behind-the scenes ingredients.
Better refrigerate the can so that the cream rises and hardens, making it easy to scoop out.
Peanut butter and coconut milk melt into the curry paste, making a smooth, unctuous sauce.
Rolling the meatballs around right in the pan warms them up and ensures a complete coating of sauce.
Source: FINECOOKING RECIPE BOOK
I love curry dishes and meatballs in Spicy Peanut Curry Sauce is a new thing. I will try to cook this one of this days. thanks for sharing =)
ReplyDeleteyw Ricky :)
Deletethis is the curry sauce that I like- with coconut milk and peanut butter...Which veggie dish would be nice pair with this dish?
ReplyDeleteActually they paired it with spinach or lettuce. Others use asparagus. They use the curry sauce for dipping.
DeleteI love it when a recipe has coconut milk especially when it is meatballs. Yummy
ReplyDeletewonders how this would taste. this is quite intriguing. love how it looks once the meatballs are rolled in the pan :)
ReplyDeleteAccording to a friend from Indonesia they called it SATAY. Very yummy at the same time spicy hot. They love it.
Deletewow, love to try this... i'll just make it not so spicy for the kids, they love meatballs. thanks. Yahweh bless.
ReplyDeleteGrabe, ang rami nang recipe on my lists.Ahhhh, I will try my best to do this! looks fun and delicious!
ReplyDeleteSomething new to me! I wanna try it out today. Great recipe.
ReplyDeleteI love meatball recipes! Yum-meeeh!
ReplyDeleteThis would be the first I've read meatballs with peanut curry sauce. I'd have this page bookmarked for future reference. ^_^
ReplyDeleteTnx Markpogi.. ^_^
DeleteMeatballs with curry sauce seems fine with me...How I wish I can sample your cooking :)
ReplyDelete