*  Exported from  MasterCook  *

           PANANG LOOG CHIN NUA (THAI MEATBALLS PANANG CURRY)

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Oriental                         Meats

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Ground beef (85-90% lean)
    1/2   c            All purpose flour
  1       c            Coconut milk
  2       tb           Red curry paste
  2       tb           Creamy peanut butter
  1       tb           Fish sauce
  1       tb           Sugar
  2       tb           Oil
    1/4   c            Thai or sweet basil leaves

 Form ground beef into 1" in diameter balls and coat evenly with flour,
 shaking off any excess flour. In a medium saucepan, brown meatballs in oil
 over low heat. The meatballs do not have to be thoroughly cooked. Drain on
 paper towels and set aside. Add the curry paste to the remaining oil from
 frying the meatballs and saute for 1 minute over low heat. Increase heat to
 medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce,
 sugar, peanut butter and blend well. Return the meatballs to the pan of
 curry mixture and cook until well done. Transfer the curry to a serving
 bowl and sprinkle basils. Serve with cooked rice.



                  - - - - - - - - - - - - - - - - - -