Thai meatballs in a sauce made of coconut milk and peanut butter

Thai meatballs with peanut sauce

For the meatballs:
500 g veal mince
1 onion
2 garlic cloves
1 tablespoon fish sauce
1 tablespoon red curry paste
1 teaspoon breadcrumbs
1 egg
a handful of fresh coriander
black pepper

For the sauce:
400 ml coconut milk
1 tablespoon sesame oil
2 tablespoons peanut butter
1 tablespoon sugar
1 tablespoon red curry paste
½ teaspoon chili
black pepper

For sprinkling:
fresh coriander

Cut the onion and the garlic into very small pieces. Put them in a pan with 1 tablespoon of olive oil and cook until the onion starts to caramelize. Add the onion to the meat mince and the remaining ingredients and combine them. Cover with plastic wrap and leave it to rest for about ½ hour. Make small balls that are slightly bigger than a walnut and place them in a baking tray and onto a sheet of baking paper. Bake in a pre-heated oven at 200°C for about 20 minutes.

Put all the ingredients for the sauce in a deep pan and heat them. Add the meatballs and cook over low heat until the sauce thickens. Serve with boiled rice and sprinkled with fresh coriander.

Thai meatballs with peanut sauce