MEATBALLS IN PEANUT SAUCE

Preparation Method :

• Put the beef, ginger, chili and basil or coriander (cilantro) into a food processor or blender.
• Add salt and plenty of pepper. Process for about 10 - 15 seconds until finely chopped.
• Alternatively, chop the ingredients finely and mix together.
• Form the beef mixture into about 12 balls. Heat the sesame oil and vegetable oil in a wok or frying pan (skillet).
• Fry the meatballs over a medium-high heat until well browned on all sides, about 10 minutes.
• Lift them out and drain on kitchen paper (paper towels).
• To make the sauce, stir-fry the red curry paste in the wok or frying pan (skillet) for 1 minute.
• Add the coconut milk, peanuts and fish sauce. Heat, stirring, until just simmering.
• Return the meatballs to the wok or frying pan (skillet) and cook gently in the sauce for 10 - 15 minutes.
• If the sauce begins to get too thick, add a little extra coconut milk or water.
• Season with a little salt and pepper, according to taste.
• Serve garnished with chopped fresh basil and sprigs of fresh basil or coriander (cilantro).