Thai Meatballs in Curry Sauce

• 1 12 cups unsweetened coconut milk
• 1 lb ground beef
• 12 teaspoon salt
• 2 tablespoons panaeng curry paste or 2 tablespoons red curry paste
• 12 cup water
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar

1. Heat the coconut milk in a medium saucepan over medium heat, stirring occasionally, until it thickens a little and becomes smooth and fragrant, about 5 minutes.
2. Meanwhile, season the ground beef with the salt and shape it into meatballs.
3. Use about 1 T for each one, and place them on a plate.
4. Add the curry paste to the saucepan and cook about 3 minutes more, mashing and stirring to dissolve the paste into the coconut milk.
5. Add the meatballs and cook, turning gently to coat, 1 to 2 minutes.
6. Increase the heat to medium-high, bring to a boil, and add the water, fish sauce, and sugar.
7. Simmer, stirring gently now and then, until the meatballs are cooked through and the sauce is smooth, about 5 minutes.
8. Remove from heat, transfer to a serving bowl, and serve hot or warm.

unsweetened coconut milk, ground beef, salt, panaeng curry, water, fish sauce, brown sugar

Taken from www.food.com/recipe/thai-meatballs-in-curry-sauce-132217 (may not work)