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Recipe from: Avon International Cookbook
1 pound ground beef
3 tablespoons flour, all-purpose
2 tablespoons vegetable oil
2 tablespoons red curry powder
2 tablespoons peanut butter
1 tablespoon sugar
1 tablespoon nam pla
1 ½ cups coconut milk
Shape ground beef into 24 1-inch balls. Coat lightly with flour. In skillet cook meatballs in hot oil 10 to 15 minutes or till brown, shaking pan frequently to keep meatballs round. Drain meatballs, reserving 1 tablespoon drippings. Add curry paste to reserved drippings. Cook and stir over low heat for 2 to 3 minutes. Stir in peanut butter, sugar, and fish sauce. Mix well. Add coconut milk. Bring to boiling. Reduce heat. Add meatballs to coconut milk mixture. Cover and cook 3 to 5 minutes till meatballs are heated through. Serve with hot cooked rice.
Stir together ⅔ cup unsweetened grated coconut and 1 ⅓ cups boiling water. Let stand 5 minutes. Place mixture in blender container. Cover. Blend 1 minute. Makes 1 ⅓ cups.