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    You are in: Home / Recipes / Panang Beef Balls (Panang Nua) Recipe
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    Panang Beef Balls (Panang Nua)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Daydream's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Return the beef balls to the sauce and simmer gently, to re-heat, for around 5 minutes.
    5. 5
      Serve hot, with rice and garnished with chopped basil or mint (or some of each).

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    Nutritional Facts for Panang Beef Balls (Panang Nua)

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 618.5
    Calories from Fat 407
    Total Fat 45.3 g
    Saturated Fat 24.0 g
    Cholesterol 73.7 mg
    Sodium 691.9 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 3.6 g
    Sugars 9.9 g
    Protein 29.6 g

    The following items or measurements are not included:

    red curry paste

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