panang meatballs
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From Avon International Cookbook.
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yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For panang meatballs
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1 lbground beef
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3 Tbspall purpose flour
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2 Tbspvegetable oil
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2 Tbspcurry powder, red
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2 Tbsppeanut butter
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1 Tbspsugar
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1 Tbspnam pla (fish sauce)
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2/3 cgrated unsweetened coconut (for sauce, see below)
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1 1/3 cboiling water (for sauce, see below)
How To Make panang meatballs
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1Shape ground beef into 24 1-inch balls; coat lightly with flour.
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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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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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4Add coconut milk (see below).
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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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6Serve with hot cooked rice.
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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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