Active Time: 30 Minutes
Total Time: 30 Minutes
Yield: Serves 4
|
Everything about this recipe-the flavors, aromas, and combinations of ingredients-will transport you to Southeast Asia, and give you a warm and exotic feeling even if it is fall outside.
|
|
RECIPE INGREDIENTS
|
|
|
DIRECTIONS
|
TO PREPARE MEATBALLS: Thoroughly combine the beef, ginger, chile, scallion, lemongrass, cilantro, salt, pepper, and sesame oil in a mixing bowl. Divide the mixture evenly into 16 (or 20 smaller) balls. Heat the peanut oil in a sauté pan and cook the meatballs over medium-high heat, turning occasionally until browned on all sides, for 10 minutes (for medium), or to desired doneness.
|
|
TO PREPARE SAUCE: Place the coconut milk, peanut butter, brown sugar, soy sauce, rice vinegar, onion, shallots, garlic, curry paste, lemongrass, lime leaves, cilantro, and basil in a large saucepan. While stirring, bring just to a simmer over medium-low heat; do not boil. Continue to cook, stirring frequently, until the sauce thickens. Turn off the heat, adjust the seasonings, and strain before serving. If you wish a thicker consistency, combine 1/2 tablespoon of cornstarch with 1 tablespoon of water, stir to dissolve, and mix into the sauce until thoroughly combined; continue to cook until the sauce reaches the desired consistency.
|
|
TO SERVE: Divide the rice among serving plates, and top with the meatballs and sauce.
|
|
WINE RECOMMENDATION: A wine of quality and strength, such as a Chianti Classico from Italy, a Cabernet Sauvignon from the Medoc in Bordeaux, or a Hermitage from the Rhone Valley.
|
|
HELPFUL TIPS: Sticky rice or jasmine rice are good choices, but if you prefer, use regular long-grain white rice. We call for 1/4 cup of curry paste in this recipe, but you can reduce this amount or increase it by a tablespoon or so, depending on your heat tolerance.
|
|
