Panang Loog Chin Nua (Meatballs Panang Curry) Recipe

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Panang Loog Chin Nua (Meatballs Panang Curry) Ingredients

1 lb 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

A Recipe for
Panang Loog Chin Nua (Meatballs Panang Curry)

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Try basting or searing beef with stock or broth instead of oil.

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Panang Loog Chin Nua (Meatballs Panang Curry)

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

Panang Loog Chin Nua (Meatballs Panang Curry) 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 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.

Serves: 5

Panang Loog Chin Nua (Meatballs Panang Curry) Recipe brought to you by Recipes To-Go

Panang Loog Chin Nua (Meatballs Panang Curry) Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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