Recipe by meedeeter
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.
Top Review by Michelle S.
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.
- 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 See How It's Made
- 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.
- 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.
- 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.
- 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.