PANANG MEATBALLS

Panang Meatballs image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Beef

Number Of Ingredients 9

Previous Next

1 pound(s) ground beef
3 tablespoon(s) all purpose flour
2 tablespoon(s) vegetable oil
2 tablespoon(s) curry powder, red
2 tablespoon(s) peanut butter
1 tablespoon(s) sugar
1 tablespoon(s) nam pla (fish sauce)
2/3 cup(s) grated unsweetened coconut (for sauce, see below)
1 1/3 cup(s) boiling water (for sauce, see below)

Steps:

Shape ground beef into 24 1-inch balls; coat lightly with flour.
In skillet cook meatballs in hot oil 10 to 15 minutes or till brown, shaking pan frequently to keep meatballs round. Drain meatballs, reserving 1 tablespoon drippings.
Add curry paste to reserved drippings; cook and stir over low heat for 2 to 3 minutes. Stir in peanut butter, sugar, and fish sauce; mix well.
Add coconut milk (see below).
Bring to boiling; reduce heat. Add meatballs to coconut milk mixture. Cover; cook 3 to 5 minutes till meatballs are heated through.
Serve with hot cooked rice.
COCONUT MILK: Stir together 2/3 cup unsweetened grated coconut and 1 1/3 cups boiling water; let stand 5 minutes. Place mixture in blender container. Cover; blend 1 minute. Makes 1 1/3 cups.