Panang loog chin nua (thai meatballs panang curry)

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Recipe by: marie-jeannine

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panangloogchinnuathaimeatballspanangcurry

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Preparation Time:

10 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ground beef (85-90% lean) 1 tb Fish sauce
1/2 c All purpose flour 1 tb Sugar
1 c Coconut milk 2 tb Oil
2 tb Red curry paste 1/4 c Thai or sweet basil leaves
2 tb Creamy peanut butter

Form ground beef into 1" in diameter balls and coat evenly with flour,
shaking off any excess flour. In a medium saucepan, brown meatballs
in oil over low heat. The meatballs do not have to be thoroughly
cooked. Drain on paper towels and set aside. Add the curry paste to
the remaining oil from frying the meatballs and saute for 1 minute
over low heat. Increase heat to medium, add coconut milk and cook 2-3
minutes longer. Stir in fish sauce, sugar, peanut butter and blend
well. Return the meatballs to the pan of curry mixture and cook until
well done. Transfer the curry to a serving bowl and sprinkle basils.
Serve with cooked rice.

FROM: GAIL SHIMIZU