Ingredients

The following ingredients have 24 Servings
  • 1 lb. lean ground beef
  • 1/2 tsp. fish sauce
  • 1 14oz can of unsweetened light coconut milk
  • 2 Tbsp. Panang curry paste (or any red curry paste)
  • 1/4 c. water
  • 1 Tbsp. brown sugar
  • 1 Tbsp. fish sauce
  • 4 wild lime leaves (optional)

Instruction

  • Place your ground beef in a medium bowl and season with 1/2 tsp. fish sauce. Form 24 meatballs using about a tablespoon of beef for each one. Set aside.
  • Heat half the can of coconut milk in a medium skillet over medium heat. Let it cook for a few minutes until it thickens and bubbles. Add in the curry paste and work it into the coconut milk using the back of a wooden spoon.
  • Once combined, add in the rest of the coconut milk along with meatballs. Spoon the curry sauce over the top of the meatballs and cook, stirring now and then, 2-3 minutes.
  • Turn the heat up to medium-high and add the water, brown sugar, and 1 tablespoon of fish sauce. Toss in the whole wild lime leaves. Simmer and stir occasionally for 5 minutes. Turn off the heat, remove the lime leaves, and serve.