in China

Panang – Meatballs

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Ingredients for 4 servings:

  • 600 g lean minced beef
  • Salt and pepper, black
  • 2 tbsp flour
  • 2 tbsp red curry paste
  • 1 gr. can/n coconut milk
  • 2 tbsp peanut butter
  • 1 tbsp sugar
  • 1 tbsp fish sauce
  • 3 tbsp oil (peanut oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the minced meat with pepper and salt and form into small meatballs. Coat them in flour and fry on all sides in 2 tablespoons of oil in a pan. Remove from heat. Heat 1 tablespoon of oil in a wok, fry the curry paste gently for 2 minutes, stir in the coconut milk and add the peanut butter. Bring to a boil and season to taste. Add the meatballs to the sauce and simmer for about 15-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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