Thai Red curry meatballs

The meatballs:

- Combine ground beef, half of red curry paste, shallots, lime leaves, egg, and breadcrumbs, mix well and form it into meatballs.

- Bake them at 350 for about 30 mins. Make sure to flip them halfway through.

The Red curry sauce:

- Add about 1/4 a cup of coconut milk into a pan. Cook on medium heat until the coconut milk is reduced and thickened.

- Add the rest of red curry paste, shallots, and lime leaves. - Cook for about 2-3 minutes then add the rest of the coconut milk.

- Season with fish sauce and sugar. Red curry paste can be added more for extra heat. Be sure to taste it as you cook. Also, water can be added if needed.

- Once the sauce is seasoned. Add the meatballs to the sauce. Let them sit in the sauce for 3-5 minutes.

- Lastly, add Thai eggplant. I cooked them for 3 minutes since I like them crunchy.

Serve the curry on a bed of hot jasmine rice.