Panang Loog Chin Nua (Thai Meatballs Panang Curry)

Recipe Ingredients

1 lb	454g / 16oz	Ground beef - (85-90% lean)
1/2 cup	31g / 1.1oz	All purpose flour
1 cup	237ml	Coconut milk
2 tablespoons	30ml	Red curry paste
2 tablespoons	30ml	Creamy peanut butter
1 tablespoon	15ml	Fish sauce
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Oil
1/4 cup	10g / 0.4oz	Thai or sweet basil leaves

Recipe Instructions

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.

Source:
Seattle Times

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