PANANG MEATBALLS1 pound ground beef 3 tablespoons all-purpose flour 2 tablespoons vegetable oil 2 tablespoons red curry powder 2 tablespoons peanut butter 1 tablespoon sugar 1 tablespoon nam pla (fish sauce) 1 1/2 cups coconut milk hot cooked rice (to serve) 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 Servings: 4 Source: The Avon International Cookbook. Winning Recipes from Avon Representatives Around the World
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