Include in Print View:

Panang Loog Chin Nua (Thai Meatballs Panang Curry

Panang Loog Chin Nua (Thai Meatballs Panang Curry recipe image
This Thai main features Ground beef (85-90% lean) 1 tablespoon Fish sauce, All purpose flour 1 tablespoon Sugar, Coconut milk 2 tablespoon Oil, Red curry paste 1/4 c Thai or sweet basil leaves, Creamy peanut butter. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 561.4
Description
This Thai main features Ground beef (85-90% lean) 1 tablespoon Fish sauce, All purpose flour 1 tablespoon Sugar, Coconut milk 2 tablespoon Oil, Red curry paste 1/4 c Thai or sweet basil leaves, Creamy peanut butter. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 lbs Ground beef (85-90% lean) 1 tablespoon Fish sauce
  • 1/2 cups All purpose flour
  • 1 tablespoons Sugar
  • 1 cups Coconut milk
  • 2 tablespoons Oil
  • 2 tablespoons Red curry paste
  • 1/4 cups Thai or sweet basil leaves
  • 2 tablespoons Creamy peanut butter
Directions
  1. 1
    Form ground beef into 1" in diameter balls and coat evenly with flour, shaking off any excess flour.
  2. 2
    In a medium saucepan, brown meatballs in oil over low heat.
  3. 3
    The meatballs do not have to be thoroughly cooked.
  4. 4
    Drain on paper towels and set aside.
  5. 5
    Add the curry paste to the remaining oil from frying the meatballs and saute for 1 minute over low
  6. 6
    heat .
  7. 7
    Increase heat to medium, add coconut milk and cook 2-3 minutes longer.
  8. 8
    Stir in fish sauce, sugar, peanut butter and blend well.
  9. 9
    Return the meatballs to the pan of curry mixture and cook until well done.
  10. 10
    Transfer the curry to a serving bowl and sprinkle basils.
  11. 11
    Serve with cooked rice

Nutrition Facts

Servings 5

Amount Per Serving
Calories 561.4kcal
% Daily Value *
Total Fat 33.7g52%
Saturated Fat 18.4g92%
Cholesterol 88.5mg30%
Sodium 168.9mg8%
Total Carbohydrate 27.2g10%
Dietary Fiber 1.6g7%
Sugars 3.3g
Protein 36.1g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 8590, basil, beef, blending, butter, chin, coconut, creamy, curry, fish, flour, frying, ground, indian, lean, leaves, loog, main, meatballs, milk
Read it online: https://www.chefs-mate.com/recipe/panang-loog-chin-nua-thai-meatballs-panang-curry/