*  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.
  
 
 
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