Recipe: Panang Meatballs

PANANG MEATBALLS

1 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