Panang Loog Chin Nua (Thai Meatballs Panang Curry) recipe

Panang Loog Chin Nua (Thai Meatballs Panang Curry)

Ingredients

Method

  1. Form minced beef into 1 inch diameter balls and coat evenly with flour shaking off any excess flour.
  2. Brown the outside of the meatballs in a pan with a little oil over low heat without cooking them through. Drain on paper towels and set aside.
  3. Add the curry paste to the remaining oil from frying the meatballs and saute for 1 minute over low heat.
  4. Increase heat to medium, add the coconut milk and cook for 2-3 minutes longer.
  5. Stir in fish sauce sugar and the peanut butter and blend well.
  6. Return the meatballs to the pan of curry mixture, add chillies, and cook until well done.
  7. In the meantime, cook the rice as per the packet instructions.
  8. Transfer the curry to a serving bowl and sprinkle with basil.
  9. Serve with cooked rice.

Serves 3

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