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Thai Meatballs in Curry Sauce

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“Thai food--still my favorite. Haven't tried this, but it looks great. It's an appetizer. Take it to a party. Red curry paste is in most grocery stores these days; panaeng can be found at specialty shops.”
READY IN:
20mins
YIELD:
2-3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the coconut milk in a medium saucepan over medium heat, stirring occasionally, until it thickens a little and becomes smooth and fragrant, about 5 minutes.
  2. Meanwhile, season the ground beef with the salt and shape it into meatballs. Use about 1 T for each one, and place them on a plate.
  3. Add the curry paste to the saucepan and cook about 3 minutes more, mashing and stirring to dissolve the paste into the coconut milk. Add the meatballs and cook, turning gently to coat, 1 to 2 minutes.
  4. Increase the heat to medium-high, bring to a boil, and add the water, fish sauce, and sugar. Simmer, stirring gently now and then, until the meatballs are cooked through and the sauce is smooth, about 5 minutes. Remove from heat, transfer to a serving bowl, and serve hot or warm.

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