Bangkok Beef Bites

We never thought to add our cold pressed raw milk to Thai cooking, but for a creamier flavour and more nutrients, we will be from now on! Thanks for the tip Luke Hines, as seen on Cook With Luke, Channel 10.

INGREDIENTS :

To Make the Beef Balls:

400g Beef Mince

3 Tbls Tapioca Flour

1 Tsp Ginger, Minced

2 Cloves Garlic, Minced

1 Tsp Chilli Flakes

1 Long Red Chilli, Finely Chopped

2 Eggs

To Make the Sauce:

2 Tbls Thai Red Curry Paste

1 Tbls Tomato Paste

1 Tbls Coconut Aminos

125mL Beef Broth

125mL Coconut Cream

125mL Made By Cow Cold Pressed Raw Milk

To Serve:

Coriander

Shredded Coconut

Fresh Lime

METHOD:

Step 1: Add the beef mince, tapioca flour, ginger, garlic, chilli flakes, fresh chilli and eggs. Mix well and massage together with hands, then shape into small balls.

Step 2: Heat oil in frypan on medium to high heat, then add the balls (you should hear them sizzle!). Cook for a few minutes each side, until they are golden brown and just cooked through.

Step 3: Heat frypan and add the red curry paste, cook until fragrant. Add the tomato paste and coconut aminos, stir to combine. Then add the beef broth, coconut cream and cold pressed raw milk. Mix together and simmer until sauce thickens.

Step 4: Lay meatballs out onto tray, then pour over sauce. Sprinkle with fresh coriander and shredded coconut, squeeze over lime juice, then serve and enjoy!