Panang Loog Chin Nua (Thai Meatballs Panang Curry)
Yield
4 - 6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
coconut milk
|
|
| 3E+1 | ml |
red curry paste
|
*
|
| 3E+1 | ml |
peanut butter
creamy |
|
| 15 | ml |
fish sauce
|
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
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.
