Panang Beef Balls (Panang Nua)

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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