Yield: Yields 32 to 40 meatballs.
Thick canned coconut milk tames the fire in this curry. The brand Chao Koh is recommended because it develops a thick, creamy layer on top if you don’t shake the can before opening it.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with Basmati Rice.
Honestly, we cook from Fine Cooking 3-4 times per week, on average, and are rarely disappointed. On hectic weeknights, a dish such as this one is a pleasant way to unwind once we both arrive home. There is lots of complex and warming flavor- just enough kick to provide that nice zing. Brown the meatballs really well and use a good red curry paste and coconut milk, as recommended. My husband doesn't care for peanut butter, but loves these meatballs.
This was disappointing. The sauce was heavy and dull. I added more red curry paste, but it didn't help.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?