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Panang loog chin nua (meatballs panang curry)
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| Artist: |
_ |
| Categories: |
Asian, Curries, Ethnic, Meats, Thai |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Ground beef (85-90% lean) | | 1/2
| cup | All purpose flour | | 1
| cup | Coconut milk | | 2
| tbsp | Red curry paste | | 2
| tbsp | Creamy peanut butter | | 1
| tbsp | Fish sauce | | 1
| tbsp | Sugar | | 2
| tbsp | Oil | | 1/4
| cup | Thai or sweet basil leaves |
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Procedures:
| 1 | Form ground beef into 1" in diameter balls and coat evenly with flour, shaking off any excess flour. | | 2 | In a medium saucepan, brown meatballs in oil over low heat. | | 3 | The meatballs do not have to be thoroughly cooked. | | 4 | Drain on paper towels and set aside. | | 5 | Add the curry paste to the remaining oil from frying the meatballs and saute for 1 minute over low heat. | | 6 | Increase heat to medium, add coconut milk and cook 2-3 minutes longer. | | 7 | Stir in fish sauce, sugar, peanut butter and blend well. | | 8 | Return the meatballs to the pan of curry mixture and cook until well done. | | 9 | Transfer the curry to a serving bowl and sprinkle basils. | | 10 | Serve with cooked rice |
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