These red curry meatballs are easy and very flavorful. They are a Thai adaptation of mine with lemongrass and red curry paste.
We will be cooking the meatballs in a coconut milk based sauce which we will finish with the red curry paste. These are truly delicious.
These red curry meatballs are great as an appetizer or as a light meal with rice or rice noodles.
This is what you are going to need for these exquisite red curry meatballs:
1 pound (500 grams) ground beef
1 tsp. finely chopped lemongrass (or ½ a tsp. lemon zest)
1 large garlic clove – minced
1 scallion – only the green parts chopped
1 tsp. grated fresh ginger
1 – 13.5 oz. (400 ml) can of coconut milk
1 tsp. brown sugar
1 tsp. fish sauce
1 TBS red curry paste
Salt and pepper – to taste
Chopped Asian basil OR basil OR cilantro OR Kaffir lime leaves
Place the beef, lemon grass, garlic and scallion in a bowl. Add salt and pepper to taste and, with clean hands, mix the meat well. Make meatballs about the size of a walnut.
Coat a large skillet with some oil and heat. Add the meatballs and brown them evenly on all sides. Remove the browned meatballs from the skillet and discard the rendered fat. Do not wipe it.
Add the coconut milk to the skillet and scrape the brown bits from the bottom of the pan. Add the sugar, fish sauce and curry paste. Mix well making sure to dissolve all the paste.
Add the browned meatballs and mix to coat all sides. Work on medium heat and bring to a simmer. Cook for about 20 minutes – until the sauce thickens and the meatballs are cooked through. Add the chopped herb of your choice.
Serve these meatballs with rice, rice noodles or as an appetizer. Enjoy!