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Panang loog chin nua (thai meatballs panang curry)

Yield: 5 servings

Ingredients:

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

Instructions:

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. FROM: GAIL SHIMIZU

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