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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roll the ground beef into round balls 2.5 cm (1") in diameter. Place the flour in a plastic bag, add the beef balls a few at a time and gently roll around to coat with flour. | 2. Heat the oil in a non-stick wok and saute the beef balls until brown, tilting and rocking the wok so that the balls brown evenly. Remove and set aside on absorbent kitchen paper. | 3. Add the red curry paste to the remaining oil in the wok, and stir-fry for several minutes over low heat until aromatic. Add the coconut milk, stir to incorporate, then add fish sauce, peanut butter and sugar. Mix well and taste for seasoning - add a little extra sugar or fish sauce if necessary. | 4. Return the beef balls to the sauce and simmer gently, to re-heat, for around 5 minutes. | 5. Serve hot, with rice and garnished with chopped basil or mint (or some of each). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
red curry paste	2	tablespoons		-	-	-	-
coconut milk	1 1/2	cups		828.0	19.944000000000003	8.244	85.824
fish sauce	1 1/2	1/2		9.45	0.9828	1.3662	0.0027
peanut butter	2	tablespoons		188.48	6.9024	7.6992	15.9808
brown sugar	2 -3	teaspoons		0.0	0.0	0.0	0.0
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.