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.
Serve with Basmati Rice.
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I was happy with the flavor of these (did use 2 Tbs of red curry paste) and a pinch of dried hot peppers. I served it as a main dish with a side of Thai Stir Fried Spinach.
My problem with the recipe is that it is not a good make ahead recipe....like others my sauce broke rather badly and no amount of tinkering with it could fix it. I thought it was delicious when freshly made, but did not hold well in a warm pan (off heat) for an hour.
I will make again, but will just fry the garlic and add the curry paste ahead....but will combine the coconut cream and peanut butter with the fish sauce and sugar in a bowl, and will not stir that into the curry paste in the skillet until the last minute, and then add back the reserved (warm) meatballs. A quick stir, and onto a platter. That should solve the problem,
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.
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