THAI Panang loog chin nua (thai meatballs panang)
Servings: 5 people
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
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.
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