Yellow Curry Meatballs with Peanut Shallot Crispies

Por Pinch of Yum · 45 min

Ingredientes

Modo de preparo

1. Mix the meatball ingredients and roll into balls. Start the rice now, cooking it per the package directions.
2. Heat the oil in a large skillet over medium heat. Add the meatballs and cook undisturbed for a few minutes until browned on one side. Turn them and brown the other sides too; they do not need to be cooked through yet.
3. Push the meatballs to the edges of the pan. Add the shallot and curry paste and sauté until softened. Add the coconut milk and broth and stir together.
4. Cover and simmer for 5 minutes, until the meatballs reach 165°F (74°C) inside.
5. Add the soy sauce and brown sugar. Whisk the cornstarch with the water, add it to the pan, and let it simmer until the sauce thickens into a gravy.
6. Finely crumble the peanuts and crispy shallots together.
7. Serve the meatballs over rice with extra sauce, topped with the peanut-shallot crumble.

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