*PANANG MEAT BALLS
There are three dishes in this picture, Panang Meatballs in the center, Chicken In Coconut Soup in front,
and Stuffed Crab Meat in the plate near the top left. “Panang” denotes a thicker kind of kang phet
(red curry) with ground peanut added,,But all vegetables left out. It can be made with beef or chicken.
However, if you use chicken;, do not cut into small pieces, or it will fall apart.
If you drain away the sauce after cooking, the meatballs can be served as a delicious and spicy cocktail food.
INGREDIENTS
1 pound (1/2 kilo) ground beef
½ cup flour
1 cup coconut milk
2 tablespoons red curry paste
1 tablespoon nampla(fish sauce)
2 tablespoons peanut butter
1 tablespoon sugar
2 tablespoons vegetable oil
10 sweet basil leaves or mint leaves (optional)
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METHOD
Shape the ground beef into 1 inch round balls and roll the meat balls in flour.
Fry until brown, keep rocking the pan constantly to keep evenly round.
Use the leftover oil in the frying pan to fry the curry over low heat for 2 minutes.
Add cooked coconut milk.
Stir together.
Add peanut butter, sugar, nampla and meat balls, cook until the meat is done.
Place in serving dish.
Sprinkle top with sweet basil or mint leaves.
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dESigned
By SsWeBoNlInE.CoM
