Panang Beef Balls Panang Nua Recipes

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PANANG BEEF BALLS (PANANG NUA)



Panang Beef Balls (Panang Nua) image

Authentic and delicious made with homemade red curry paste, but almost as good with store-bought :-) Adapted from a recipe by Somi Miller and Patricia Lake.

Provided by Daydream

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef (beef mince, 500g)
1/2 cup flour (60g)
3 tablespoons vegetable oil
2 tablespoons red curry paste
1 1/2 cups coconut milk (350ml)
1 1/2 tablespoons fish sauce
2 tablespoons crunchy peanut butter
2 -3 teaspoons brown sugar or 2 -3 teaspoons palm sugar
2 tablespoons chopped of fresh mint or 2 tablespoons basil leaves, to garnish

Steps:

  • Roll the ground beef into round balls 2.5 cm (1") in diameter. Place the flour in a plastic bag, add the beef balls a few at a time and gently roll around to coat with flour.
  • Heat the oil in a non-stick wok and saute the beef balls until brown, tilting and rocking the wok so that the balls brown evenly. Remove and set aside on absorbent kitchen paper.
  • Add the red curry paste to the remaining oil in the wok, and stir-fry for several minutes over low heat until aromatic. Add the coconut milk, stir to incorporate, then add fish sauce, peanut butter and sugar. Mix well and taste for seasoning - add a little extra sugar or fish sauce if necessary.
  • Return the beef balls to the sauce and simmer gently, to re-heat, for around 5 minutes.
  • Serve hot, with rice and garnished with chopped basil or mint (or some of each).

Nutrition Facts : Calories 618.6, Fat 45.3, SaturatedFat 24, Cholesterol 73.7, Sodium 691.9, Carbohydrate 25.6, Fiber 3.7, Sugar 10, Protein 29.6

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