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17 December 2012,22:35 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Put the beef, ginger, chili and basil or coriander (cilantro) into a food processor or blender.
  • Add salt and plenty of pepper. Process for about 10 - 15 seconds until finely chopped.
  • Alternatively, chop the ingredients finely and mix together.
  • Form the beef mixture into about 12 balls. Heat the sesame oil and vegetable oil in a wok or frying pan (skillet).
  • Fry the meatballs over a medium-high heat until well browned on all sides, about 10 minutes.
  • Lift them out and drain on kitchen paper (paper towels).
  • To make the sauce, stir-fry the red curry paste in the wok or frying pan (skillet) for 1 minute.
  • Add the coconut milk, peanuts and fish sauce. Heat, stirring, until just simmering.
  • Return the meatballs to the wok or frying pan (skillet) and cook gently in the sauce for 10 - 15 minutes.
  • If the sauce begins to get too thick, add a little extra coconut milk or water.
  • Season with a little salt and pepper, according to taste.
  • Serve garnished with chopped fresh basil and sprigs of fresh basil or coriander (cilantro). 


  • 750 grams lean minced (ground) beef
  • 4 teaspoons finely grated fresh ginger root
  • 2 small red chili, deseeded and chopped finely
  • 2 tablespoons chopped fresh basil or coriander (cilantro)
  • 2 tablespoons Cooking Oil
  • 2 tablespoons vegetable oil salt and pepper


  • 4 tablespoons red curry paste
  • 500 ml coconut milk
  • 200 grams ground peanuts
  • 3 tablespoons fish sauce

To Garnish

  • Chopped fresh basil
  • Sprigs of fresh basil or coriander (cilantro)

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