Panang Meatballs

Panang Meatballs Recipe

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Vicki Butts (lazyme)


From Avon International Cookbook.


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20 Min
20 Min
Stove Top


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1 lb
ground beef
3 Tbsp
all purpose flour
2 Tbsp
vegetable oil
2 Tbsp
curry powder, red
2 Tbsp
peanut butter
1 Tbsp
1 Tbsp
nam pla (fish sauce)
2/3 c
grated unsweetened coconut (for sauce, see below)
1 1/3 c
boiling water (for sauce, see below)

How to Make Panang Meatballs


  • 1Shape ground beef into 24 1-inch balls; coat lightly with flour.
  • 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.
  • 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.
  • 4Add coconut milk (see below).
  • 5Bring to boiling; reduce heat. Add meatballs to coconut milk mixture. Cover; cook 3 to 5 minutes till meatballs are heated through.
  • 6Serve with hot cooked rice.
    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.

Printable Recipe Card

About Panang Meatballs

Course/Dish: Beef, Meat Appetizers
Main Ingredient: Beef
Regional Style: Thai

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