Bangkok Beef Bites

Time: 30 minutes
Serves: makes 12 bites

Ingredients: 

400 g grass-fed organic beef mince

3 tablespoons arrowroot or tapioca flour
2 garlic cloves, finely chopped

1 long red chilli, finely diced

1 tablespoon grated ginger

1 teaspoon chilli flakes

2 free-range eggs

Sea salt

2 tablespoons extra-virgin olive oil or coconut oil

SAUCE
2 tablespoons Thai red curry paste

1 tablespoon coconut aminos or tamari

1 tablespoon tomato paste

125 ml (1⁄2 cup) UNDIVIDED FOOD CO beef bone broth or stock 
125 ml (1/2 cup) MADE BY COW full cream milk
125 ml (1/2 cup) canned coconut cream


TO SERVE
3 tablespoons shredded coconut, toasted
3 tablespoons coriander leaves 
Lime cheeks

Method: 

Place the beef mince, arrowroot or tapioca flour, garlic, chilli, ginger, chilli flakes, eggs and a pinch of salt in a bowl and mix well with your hands to combine. Roll into 12 evenly sized meatballs and place on a plate.

Heat the olive or coconut oil in a large frying pan over medium–high heat, add the meatballs and cook, turning regularly, for 6–8 minutes, or until golden brown on all sides. Carefully transfer the meatballs to a plate and set aside while you make the sauce.

Meanwhile in a separate pan, add the curry paste, coconut aminos or tamari and tomato paste and fry, stirring occasionally, for 1–2 minutes, or until aromatic. Pour in the broth or stock, milk and coconut cream and bring to a simmer. Cook, stirring, for 4–5 minutes, or until the sauce is thickened. Return the meatballs to the pan and simmer for 4–5 minutes, or until the meatballs are cooked through and the sauce is very thick.

Arrange the beef curry bites on a platter, scatter over the shredded coconut and coriander, add a generous squeeze of lime juice and serve with the lime cheeks on the side.