How to Make Coconut Curry Meatballs
Step #1: Place your ground beef in a medium bowl and season with ½ tsp. fish sauce. Form 24 meatballs using about a tablespoon of beef for each one. Set aside. It’s as simple as forming the tender meatballs, making the sauce, and dropping them in. Once they are made, you can easily transfer these Coconut Curry Meatballs to a slow cooker to keep them warm for a party or the big game. Step #2: 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 the curry paste and work it into the coconut milk using the back of a wooden spoon. Step #3: Once combined, add the rest of the coconut milk along with the meatballs. Spoon the curry sauce over the top of the meatballs and cook, stirring now and then, for 2-3 minutes. Step #4: 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. To reheat, simmer in a large skillet over medium heat until warmed through, or microwave in a microwave-safe dish for 2-3 minutes, stirring halfway. Add a splash of water or coconut milk if the sauce thickens too much during reheating.
