Massaman Curry Meatballs

Name: Massaman Curry Meatballs
Cuisine: Asian, Thai
Ingredients: ¾ cup coconut milk, divided; 1 recipe semi-homemade massaman curry paste (recipe below) or 50g store-bought massaman curry paste; 1 lb (450g) lean ground beef; 1 cup minced onion, about half a large onion; ½ cup dry bread crumbs; 1 egg, beaten; 2 Tbsp light brown sugar, packed; 1 ½ Tbsp fish sauce; 2 Tbsp cooking tamarind or 1 Tbsp Worcestershire sauce or a squeeze of lime (see note); Diced red bell pepper for garnish (optional); 1 cup coconut milk; 2 tsp palm sugar or light brown sugar, packed; 2 tsp cooking tamarind (see note); 1-3 tsp fish sauce, as needed (see note); ¼ cups roasted peanuts, unsalted, roughly chopped; 50g Thai red curry paste; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground cinnamon; ¼ tsp ground cloves; ⅛ tsp ground nutmeg; ¼ tsp ground cardamom; You can buy cooking tamarind at Asian grocery stores; they are labeled “tamarind paste” or “tamarind concentrate”. Look for tamarind from Thailand or Vietnam; do not use tamarind from India as it’s a lot more concentrated; Amount of fish sauce needed depends on how salty the curry paste is, so it’s important to taste and adjust