From nancyaery@hotmail.com Fri Sep 28 10:58:22 2001 Date: Thu, 27 Sep 2001 07:54:16 -0700 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: Panang Meatballs * Exported from MasterCook * Panang Meatballs Recipe By : Avon International Cookbook Serving Size : 4 Preparation Time :1:00 Categories : Thai Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Ground Beef 3 tablespoons Flour -- All-Purpose 2 tablespoons Vegetable Oil 2 tablespoons Curry Powder -- Red 2 tablespoons Peanut Butter 1 tablespoon Sugar 1 tablespoon Nam Pla -- (Fish Sauce) 1 1/2 cups Coconut Milk Shape ground beef into 24 1-inch balls; coat lightly with flour. In skillet cook meatballs in hot oil 10 to 15 minutes or till brown, shaking pan frequently to keep meatballs round. Drain meatballs, reserving 1 tablespoon drippings. Add curry paste to reserved drippings; cook and stir over low heat for 2 to 3 minutes. Stir in peanut butter, sugar, and fish sauce; mix well. Add coconut milk. Bring to boiling; reduce heat. Add meatballs to coconut milk mixture. Cover; cook 3 to 5 minutes till meatballs are heated through. Serve with hot cooked rice. COCONUT MILK: Stir together 2/3 cup unsweetened grated coconut and 1 1/3 cups boiling water; let stand 5 minutes. Place mixture in blender container. Cover; blend 1 minute. Makes 1 1/3 cups. Busted by Christopher E. Eaves - - - - - - - - - - - - - - - - - - Nancy