Meatballs in Peanut Curry Sauce

Meatballs in Peanut Curry Sauce
Photo by Scott Phillips


  • 2 tsp. fish sauce (nam pla) or to taste
  • 1 lb. ground beef, medium lean (80 or 85%)
  • 1 Tbs. red curry paste (I like Krung Gaeng Ped brand); more to taste
  • ½ cup all-purpose flour
  • 4 cloves garlic, coarsely chopped
  • 2 Tbs. chunky peanut butter
  • 1 tsp. chopped fresh mint or basil leaves for garnish
  • + 5 more ingredients
    • 1-½ tsp. coarse salt
    • 2 Tbs. vegetable oil; more if necessary
    • ¼ tsp. freshly ground black pepper
    • 1 cup canned coconut milk (refrigerate the can, don’t shake it, and use the thick cream at the top)
    • 1-½ Tbs. sugar or to taste

Put the flour on a plate. Put the beef in a bowl, sprinkle with the salt and pepper, and mix well. Shape the beef into small, firm balls about 1 inch in diameter; you’ll get 32 to 40. Roll the meatballs in the flour, dusting off the excess. Line a plate with paper towels. In a wok or frying pan,...

View full recipe at Fine Cooking


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