Spicy Peanut Curry Balls



We like to serve over brown rice or quinoa.

Yields 32 to 40 meatballs; serves 8


  1. Put the flour on a dinner plate.  In a bowl, add beef, 1 12 tsp salt and 14 tsp pepper.  Mix and shape the beef into little, firm balls about 1-inch in diameter; you’ll get 32 to 40.  Roll the meatballs in the flour, dusting off the excess.
  2. Heat the frying pan, add the oil (high heat) and meatballs.   Sear the meatballs, stirring them until they’re browned evenly and cooked through, about 8 minutes.  Using a slotted spoon, transfer the meatballs to a paper-towel lined plate to drain.
  3. If no oil remains in the frying pan after the meatballs are cooked, add another 2 Tbsp and fry the red curry paste and garlic.  Fry about 2 minutes, stir with a wooden spoon to prevent sticking.
  4. Add the cream of the coconut milk and then stir in the peanut butter.  Cook and stir for about a minute until smooth.  Add fish sauce and if needed more curry paste.
  5. Add back the cooked meatballs into the pan with the sauce and simmer over low heat until the meatballs are hot, less then 2 minutes.