Panang Beef Balls
Main Dishes • Thai
Description
Panang Beef Balls
Ingredients
- Beef 20 oz
- Wheat Flour 0 oz
- Red Curry Powder 2 tablespoons
- Vegetable Oil 3 tablespoons
- Fish Oil 1½ tablespoons
- Peanut Sprouts 2 tablespoons
- Coconut Milk 15 fl oz
- Sugar 1 tablespoon
- Herbs to taste
Step-by-Step Guide
Step 1
Pass the beef through a meat grinder, then shape the resulting mince into balls. Carefully coat the meatballs in flour, ensuring there is no excess flour left on them. Heat the oil in a wok and fry the balls until browned, tilting and shaking the wok. Remove the balls and place them on paper to absorb the oil.
Step 2
In the remaining oil, sauté the curry paste for a few minutes over low heat to prevent it from sticking to the wok. Gradually pour in the coconut milk while stirring, add the fish sauce, crushed peanuts (or crunchy peanut butter), and sugar. Taste and add more fish sauce or sugar if necessary.
Step 3
Gently transfer the meatballs into the sauce and sprinkle with chopped fresh herbs. Serve with rice or salad.
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