Panang loog chin nua (thai meatballs panang c

Yield: 5 Servings

Measure Ingredient
1 pounds Ground beef (85-90% lean)
½ cup All purpose flour
1 cup Coconut milk
2 tablespoons Red curry paste
2 tablespoons Creamy peanut butter
1 tablespoon Fish sauce
1 tablespoon Sugar
2 tablespoons Oil
¼ 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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