MEATBALLS
IS SPICY PEANUT SAUCE
Choose
very lean minced (ground) beef to make these meatballs – or better
still, buy some lean beef and mice (grind) it yourself.
Ingredients:
SERVES 4
500 g/1 lb minced (ground) beef
2 tsp finely grated fresh ginger root
1 small red chilli, deseeded and chopped finely
1 tbsp chopped fresh basil or coriander (cilantro)
1 tbsp sesame oil
1 tbsp vegetable oil
Salt and pepper
SAUCE:
2 tbsp red curry paste
300 ml/ ½ pint/1 ¼ cups coconut milk
125 g/4 oz/1 cup ground peanuts
1 tbsp fish sauce
TO GARNISH:
chopped fresh basil
fresh basil or coriander (cilantro) sprigs
Directions
1.
Put the beef,
ginger, chilli and basil or coriander (cilantro) into a food processor
or blender. Add ½ teaspoon of slat and plenty of pepper. Process for
10-15 seconds until finely chopped. Alternatively, chop the ingredients
finely and mix together.
2.
Form the beef
mixture into about 12 balls. Heat the sesame oil and vegetable oil in
wok ore frying pan (skillet) and fry the meatballs over a medium-high
heat for about 10 minutes until well browned on all sides. Lift them out
and drain on paper towels.
3.
To make the
sauce. Stir-fry the red curry paste in the wok or frying pan (skillet)
for 1 minute. Add the coconut milk, peanuts and fish sauce. Heat,
stirring, until just simmering.
4.
Return the
meatballs to the wok or frying pan (skillet) and cook gently in the
sauce for 10-15 minutes. If the sauce begins to get too thick, add a
little extra coconut milk or water. Season with a little salt and
pepper. If needed.
5.
Serve garnished
with copped fresh basil and sprigs of fresh basil or coriander
(cilantro)
ALTERNATIVE
Minced (ground) lamb makes a delicious alternative to beef. If you do
use lamb, however, substitute ground almonds for the peanuts and fresh
mint for the basil.
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