Meatballs in Peanut Curry Sauce Recipe

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Meatballs in Peanut Curry Sauce
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  1. Thick canned coconut milk tames the fire in this curry. The brand I buy (Chao Koh) develops a thick, creamy layer on top if you don’t shake the can before opening it.
  2. Serves eight.
  3. Yields 32 to 40 meatballs.
  4. Thai curry paste
  5. Asian fish sauce
  6. Coconut milk
  7. More
  8. /2 cup all-purpose flour
  9. -1/2 tsp. coarse salt
  10. /4 tsp. freshly ground black pepper
  11. Lb. ground beef, medium lean (80 or 85%)
  12. Tbs. vegetable oil; more if necessary
  13. Cloves garlic, coarsely chopped
  14. Tbs. red curry paste (I like Krung Gaeng Ped brand); more to taste
  15. Cup canned coconut milk (refrigerate the can, don’t shake it, and use the thick cream at the top)
  16. Tbs. chunky peanut butter
  17. Tsp. fish sauce (nam pla) or to taste
  18. -1/2 Tbs. sugar or to taste
  19. Tsp. chopped fresh mint or basil leaves for garnish
  20. Put the flour on a plate. Put the beef in a bowl, sprinkle with the salt and pepper, and mix well. Shape the beef into small, firm balls about 1 inch in diameter; you’ll get 32 to 40. Roll the meatballs in the flour, dusting off the excess.
  21. Line a plate with paper towels. In a wok or frying pan, heat the oil on high until it’s hot. Fry the garlic until browned, about 1 minute; remove and set aside. Add the meatballs and sear them on high heat, stirring and tilting the pan, until they’re browned evenly and cooked through, about 5 minutes; do this in batches, if necessary. Using a slotted spoon, transfer the meatballs to the paper towel-lined plate to drain.
  22. If no oil remains in the pan, add 2 tsp. and fry the red curry paste so it releases its aromas, about 2 minutes, stirring with a wooden spoon to prevent sticking. Add the reserved garlic and the solidified coconut milk and then stir in the peanut butter. Cook and stir to get a smooth, uniform consistency, about 1 minute. Taste and add fish sauce, sugar, or more curry paste to taste; the sauce shouldn’t be too sweet.
  23. Return the meatballs to the pan with the sauce and simmer over low heat until they’re hot, about 2 minutes. Transfer to a serving dish and garnish with the mint or basil sprinkled on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
  • 0

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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