Thai Curry Coconut Meatballs

12 meatballs

1 cup coconut milk

1 tsp ground ginger

1 Tbsp curry paste

1 Tbsp fish sauce

1 tsp sugar

cayenne  pepper to taste

Fry the meatballs until golden. Set aside.

Heat the coconut milk in a wok over medium heat. Let it cook for a few minutes until it thickens and bubbles. Add in the curry paste and work it into the coconut milk using the back of a wooden spoon.

Once combined, add in the rest of the ingredients along with meatballs. Spoon the curry sauce over the top of the meatballs and cook, stirring now and then, 3-5 minutes.