Burmese Beef Balls in Red Curry-Peanut Sauce

Posted bychiphartPosted inUncategorized

Burmese Beef Balls in Red Curry-Peanut Sauce

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Servings: 150 meatballs
Course: Appetizer, Main Course
Cuisine: Burmese, Five Spice
Ingredients Method Notes

Ingredients
  

Meatballs
  • 5 pounds beef ground
  • 3 cups bread crumbs
  • 5 eggs
  • ¾ cups scallions chopped
  • 3 Tablespoons garlic chopped
  • ¾ teaspoon cayenne
  • ¾ teaspoon black pepper
  • 1½ teaspoon sugar
  • 1½ Tablespoons fish sauce
Sauce
  • 15 Tablespoons red curry paste
  • 2 cans coconut milk
  • broth enough to add to make 4 cups of liquid with coconut
  • 8 Tablespoons peanuts ground
  • 8 Tablespoons brown sugar
  • 8-10 Tablespoons fish sauce

Method
 

  1. Mix meatball ingredients well. Roll into 1" balls.
  2. Fry red curry paste in 3 Tablespoons oil, smoothing out.
  3. Add rest of ingredients, stirring to blend.
  4. Return balls to sauce, simmer 10 minutes, stirring.

Notes

It’s implied that the meatballs might be browned (preferred) or baked before being added to the sauce.

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