panang meatballs
From Avon International Cookbook.
No Image
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound ground beef
- 3 tablespoons all purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder, red
- 2 tablespoons peanut butter
- 1 tablespoon sugar
- 1 tablespoon nam pla (fish sauce)
- 2/3 cup grated unsweetened coconut (for sauce, see below)
- 1 1/3 cups boiling water (for sauce, see below)
How To Make panang meatballs
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Step 1Shape ground beef into 24 1-inch balls; coat lightly with flour.
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Step 2In 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.
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Step 3Add 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.
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Step 4Add coconut milk (see below).
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Step 5Bring to boiling; reduce heat. Add meatballs to coconut milk mixture. Cover; cook 3 to 5 minutes till meatballs are heated through.
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Step 6Serve with hot cooked rice.
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Step 7COCONUT 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.
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