Ingredients

• 1/2 cup all-purpose flour
• kosher salt and freshly ground pepper
• 1 lb. ground beef
• 2 Tbsp olive oil or avocado oil
• 1 scallion, coarsely chopped and rinsed in water
• 4 cloves garlic, coarsely chopped
• 3 Tbsp red curry paste; more to taste
• 1 cup canned coconut milk (*Don't use low-fat coconut milk)
• 2 Tbsp chunky peanut butter (smooth will work)
• 2 tsp. fish sauce
• 1 tsp. chopped fresh mint or basil for garnish

We like to serve over rice, lentils or quinoa.

Directions

1. Put the flour on a dinner plate. In a bowl, add beef, 1 1/2 tsp salt and 1/4 tsp pepper. Mix and shape the beef into little, firm balls about 1-inch in diameter. Roll the meatballs in the flour, dusting off the excess.
2. Heat the frying pan, add the oil (high heat) and meatballs. Sear the meatballs, stirring them until they're browned evenly and cooked through, about 8 minutes. Using a slotted spoon, transfer the meatballs to a paper-towel lined plate to drain.
3. If no oil remains in the frying pan after the meatballs are cooked, add another 2 Tbsp and fry the red curry paste, scallion and garlic. Fry about 2 minutes, stir with a wooden spoon to prevent sticking.
4. Add the cream of the coconut milk and then stir in the peanut butter. Cook and stir for about a minute until smooth. Add fish sauce and if needed more curry paste.
5. Add back the cooked meatballs into the pan with the sauce and simmer over low heat until the meatballs are hot, less then 2 minutes.