Panang Loog Chin Nua (Thai Meatballs Panang Curry)
1 lb Ground beef (85-90% lean) 1/2 c All purpose flour 1 c Coconut milk 2 tb Red curry paste 2 tb Creamy peanut butter 1 tb Fish sauce 1 tb Sugar 2 tb Oil 1/4 c Thai or sweet basil...
Ingredients
- 1lbground beef (85-90% lean)
- 1/2cup all purpose flour
- 1cup coconut milk
- 2tbsp red curry paste
- 2tbsp creamy peanut butter
- 1tbsp fish sauce
- 1tbsp sugar
- 2tbsp oil
Directions
- 1
1 lb Ground beef (85-90% lean) 1/2 c All purpose flour 1 c Coconut milk 2 tb Red curry paste 2 tb Creamy peanut butter 1 tb Fish sauce 1 tb
- 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