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Panang Loog Chin Nua (Thai Meatballs Panang Curry)

 

68

Yield

4

- 6 servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

1 pound ground beef
½ cup all-purpose flour
1 cup coconut milk
2 tablespoons red curry paste
*
2 tablespoons peanut butter
creamy
1 tablespoon fish sauce
1 tablespoon sugar
2 tablespoons vegetable oil
¼ cup basil
thai or sweet
*

Directions

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 sauté for 1 minute over low heat.

Increase heat to medium, add coconut milk and cook 2 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 61066% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 446mg 19%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 6%
Sugars g
Protein 68g
Vitamin A 0% Vitamin C 1%
Calcium 5% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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