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Panang Loog Chin Nua Thai Meatballs Panang Curry | Ethnic Recipes » Thai Recipes

Panang Loog Chin Nua Thai Meatballs Panang Curry


Serving Size : 5
Ingredients
for prepare Panang Loog Chin Nua Thai Meatballs Panang Curry
:
Amount Measure Ingredient - Preparation Method
1 pound ground beef - (85-90% lean)
1/2 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
1/4 cup Thai or sweet basil leaves
recipe Panang Loog Chin Nua Thai Meatballs Panang Curry

Form ground beef into 1" in diameter balls
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and coat evenly with flour, shaking off any excess flour. In a medium
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saucepan, brown meatballs in oil over low heat. The meatballs do not have to be thoroughly cooked. Drain on paper
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towels and set aside. Add the curry paste to the remaining oil from frying the meatballs and sautй for 1
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minute over low heat. Increase heat to medium, add coconut milk and
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cook 2-3 minutes longer. Stir in fish sauce, sugar, peanut butter and blend well. Return the meatballs to
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the pan of curry mixture and cook until well done. Transfer the curry to
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a serving bowl and sprinkle basils. Serve with cooked rice.






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    Views: 2877 | Author: Shad0w | 25 November 2009 | Comments (0)


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