Friday, July 11, 2008

Thai Meat Ball Curry **

I have inserted a small picture of the dish because photography was not exactly successful! The curry was very good though and we'll do it again, so there will be other opportunities.
We wanted to test our newly acquired shrimp paste (kapi), and it does make a difference.

Serves 3

For the meat balls
- 500gr minced meat (mix of beef/pork)
- 1 small clove garlic, mashed
- 1 egg
- 1 tablespoon sake or chinese liquor
- 1 large tablespoon bead crumbs
- 1/2 teaspoon fennel seeds, crushed to powder
- 1 teaspoon cumin powder
- 1/2 tablespoon fish sauce
- 1/2 teaspoon cayenne pepper
- salt, pepper from the mill
- flour for coating the meat balls

For the sauce
- 1 can of coconut milk or coconut cream
- 1 clove garlic, mashed
- 150ml chicken stock
- 3 teaspoons red curry paste
- 1 teaspoon turmeric
- 1/2 teaspoon cumin powder
- 1 teaspoon shrimp paste
- 3-4 teaspoons fish sauce
- 1 teaspoon soy sauce
- 3 tablespoons lemon or lime juice
- 1 tablespoon light brown sugar
- a bunch of fresh spinach, roughly chopped
- fresh coriander leaves

Prepare the meat balls: combine all ingredients for the meat balls in a large bowl. Mix thoroughly (better with your hands).
Form balls of about 3cm diameter and slightly coat them with a bit of flour to avoid sticking. Reserve in the fridge.

Prepare the sauce: Pour the coconut milk in a large sauce pan. Add the shrimp paste and curry paste and beat with a whisk until they have dissolved. Add the stock, mashed garlic, cumin, turmeric, fish sauce, soy sauce, brown sugar, lemon juice, and mix. Now turn on the gas and let the sauce cook over low heat for about 10 minutes to bring all the flavors together.
Add the meat balls one by one, and continue cooking for at least 15 minutes (longer is fine).
Finally, add the spinach and coriander leaves, cook for a few more minutes and serve with rice.

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