Panang Beef Balls (panang Nua)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 fresh mint or 2 tablespoons basil leaves, to garnish

Recipe

• 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 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 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 return the beef balls to the sauce and simmer gently, to re-heat, for around 5 minutes.
• 5 serve hot, with rice and garnished with chopped basil or mint (or some of each).