MEATBALLS IN SPICY PEANUT CURRY SAUCE

Meatballs in Spicy Peanut Curry Sauce image

Categories Beef

Number Of Ingredients 12

1/2 cup all-purpose flour
1-1/2 teaspoon Kosher salt
1/4 teaspoon Pepper
1 pound Ground beef, medium lean
2 tablespoons Vegetable oil
4 cloves garlic, coarsely chopped
2 tablespoon Red curry paste
1 cup coconut milk, refrigerate the can and use the cream
2 tablespoons chunky peanut butter
2 teaspoons fish sauce
1 1/2 tablespoons sugar
1 teaspoon Mint or basil, chopped

Steps:

Put the flour on a plate. Sprinkle salt and pepper on the beef and mix well. Shape into small, firm balls about 1" 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 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 and sear them on high heat, stirring and tilting the pan, until they're browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the meatballs to the paper towel lined plate to drain.
If no oil remains in the pan, add another 2 tsps and fry the red curry paste so it releases its aroma, about 2 minutes, stirring with a wooden spoon to prevent sticking. Add the reserved garlic and the coconut cream 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 and cook over low heat about 2 minutes. Transfer to a serving dish and garnish with mint or basil sprinkled on top.