Patang meatballs in coconut milk with mushrooms

8 servings

40 minutes

Patang meatballs in coconut milk with mushrooms is an exquisite dish of Pan-Asian cuisine that combines the richness of Eastern spices and the delicate texture of coconut milk. This recipe is rooted in the traditions of Thai and Indian gastronomy, where spices play a key role in creating a rich flavor. The meatballs infused with the aromas of coriander, cumin, curry, and cinnamon gain spiciness, while mushrooms add depth and richness. A light tang from lime gives freshness to the dish, balancing the spiciness and sweetness of coconut milk. Served hot, it pairs perfectly with rice or noodles, allowing for a full exploration of flavor nuances. Patang meatballs are a gastronomic journey into a world of aromas and exoticism that can captivate any gourmet.

Energy value per serving

• Calories: 514.7
• Proteins: 24.8g
• Fats: 40.6g
• Carbohydrates: 12.3g

Ingredients

• Ground beef: 1 kg
• Coconut milk: 2 jar
• Red curry paste: 1 tbsp
• Lemon grass: 1 stem
• Fresh ginger: to taste
• Coriander seeds: 1 tsp
• Cumin seeds (jeera): 1 tsp
• Onion: 500 g
• Garlic: 1 head
• Ground cinnamon: 1 tsp
• Green chili pepper: 1 pc
• Salt: to taste
• Lime: 1 pc
• Brown sugar: to taste

Cooking steps

1. Heat the wok well and add 3 tablespoons of vegetable oil so that it touches the walls (a secret from a Thai chef)

2. Fry 4 cm of finely chopped ginger, cumin seeds, cinnamon, coriander, chili, and curry. When the spices are roasted and fragrant, after a minute add 2 chopped onions and 5 garlic cloves, sugar, salt, and continue frying, stirring constantly.

   Required ingredients:

   • Fresh ginger:  to taste
   • Cumin seeds (jeera): 1 teaspoon
   • Ground cinnamon: 1 teaspoon
   • Coriander seeds: 1 teaspoon
   • Green chili pepper: 1 piece
   • Red curry paste: 1 tablespoon
   • Onion: 500 g
   • Garlic: 1 head
   • Brown sugar:  to taste
   • Salt:  to taste

3. When the base is ready, add 2 cans of coconut milk. While it heats up, prepare the filling.

   Required ingredients:

   • Coconut milk: 2 jars

4. Add 2 large chopped onions, 6 cloves of garlic, and 3 eggs to the minced meat - mix well and form into balls, carefully adding to boiling coconut milk. If it's thick and doesn't cover the meat, add water. Cook for 20-30 minutes.

   Required ingredients:

   • Ground beef: 1 kg
   • Onion: 500 g
   • Garlic: 1 head

5. 2 minutes before the end, add large chopped mushrooms, at the end add the juice of half a lime and slice the remaining half into thin rounds to add to the patang.

   Required ingredients:

   • Lime: 1 piece

6. Let's try with spices and sugar.

   Required ingredients:

   • Brown sugar:  to taste
   • Salt:  to taste