PANANG BEEF BALLS (PANANG NUA)
Authentic and delicious made with homemade red curry paste, but almost as good with store-bought :-) Adapted from a recipe by Somi Miller and Patricia Lake.
Provided by Daydream
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Roll the ground beef into round balls 2.5 cm (1") in diameter. Place the flour in a plastic bag, add the beef balls a few at a time and gently roll around to coat with flour.
- Heat the oil in a non-stick wok and saute the beef balls until brown, tilting and rocking the wok so that the balls brown evenly. Remove and set aside on absorbent kitchen paper.
- Add the red curry paste to the remaining oil in the wok, and stir-fry for several minutes over low heat until aromatic. Add the coconut milk, stir to incorporate, then add fish sauce, peanut butter and sugar. Mix well and taste for seasoning - add a little extra sugar or fish sauce if necessary.
- Return the beef balls to the sauce and simmer gently, to re-heat, for around 5 minutes.
- Serve hot, with rice and garnished with chopped basil or mint (or some of each).
Nutrition Facts : Calories 618.6, Fat 45.3, SaturatedFat 24, Cholesterol 73.7, Sodium 691.9, Carbohydrate 25.6, Fiber 3.7, Sugar 10, Protein 29.6
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