Meatballs
1 lb ground beef
4 garlic cloves, finely chopped
1 inch ginger, finely chopped
Some form of spicyness (red pepper flakes, chili powder?)
handful of Thai basil, chopped
½ - 1 tsp salt
1-2 tablespoons Fish Sauce (if you add 2 tbs, the meatballs won’t be as easy to shape, but they will be delicious)
1 teaspoon Coconut Sugar
3 tbs red onion, minced (or half a small red onion)
1 tablespoon Thai Red Curry Paste
2 eggs, beaten

Curry
1 red onion, chopped
1 inch ginger, minced
4 garlic cloves, minced
1 can Organic Coconut Milk, full fat
2 tbs Thai Red Curry Paste (or adjust to taste)
salt and pepper, adjust to taste

1 lb ground beef 4 garlic cloves, finely chopped 1 inch ginger, finely chopped 1 -2 tablespoons Fish Sauce (if you add 2 tbs, the meatballs won’t be as easy to shape, but they will be delicious) 1 teaspoon Coconut Sugar 3 tbs red onion, minced (or half a small red onion) 1 tablespoon Thai Red Curry Paste 2 eggs, beaten 1 red onion, chopped 1 inch ginger, minced 4 garlic cloves, minced 1 can Organic Coconut Milk, full fat 2 tbs Thai Red Curry Paste (or adjust to taste)

1. Mix all the ingredients for the meatballs and form into little balls.
2. Heat coconut oil in a pan on medium heat and fry the meatballs until golden. Set aside on a paper towel lined plate.
3. Add onions and a pinch of salt to the same pan so that the onions can soak up the oil/beef fat.
4. Once the onions become golden and soft, add ginger, garlic and spicyness if wanted.
5. After a minute, add spice paste and stir-fry. Then add the coconut milk.
6. Put meatballs back in the pan and simmer on low heat for about 10 minutes.