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Meatballs in Panaeng Curry Sauce
This is
what I take along to potlucks, AKA cover-dish suppers here in
North Carolina. If you
slice up a loaf of French bread and set it out next to the
meatballs, your friends will be able to savor every last drop of
spicy and delicious sauce. Any curry paste will work fine in this
recipe.
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1 1/2
cups unsweetened coconut milk
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1 pound
ground beef
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½
teaspoon salt
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2
tablespoons panaeng curry paste or red curry paste
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½ cup
water
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1
tablespoon fish sauce or ½ teaspoon salt
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1
tablespoon palm sugar or brown sugar
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A
handful of fresh basil leaves or fresh cilantro leaves (optional)
Heat the
coconut milk in a medium saucepan over medium heat, stirring
occasionally,until it thickens and becomes smooth and fragrant,
about 5 minutes.
Meanwhile, season the ground beef with the salt and shape it into
meatballs. Use about 1 tablespoon for each one, and place them on
a platter.
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 gentle boil, and add the
water, fish sauce, and palm 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.
Makes 2
to 3 dozen meatballs |
