Panang Loog Chin Nua

Ingredients

450 gr beef
65 gr all purpose flour
240 ml coconut milk
18 gr curry paste
30 ml creamy peanut butter
16 ml fish sauce
14 gr sugar
30 ml oil
8 gr thai

Instructions

Form ground beef into 3 cm in diameter balls and coat evenly with flour, shaking off any excess flour. In a medium saucepan, brown meatballs in oil over low heat. The meatballs do not have to be thoroughly cooked. Drain on paper towels and set aside. Add the curry paste to the remaining oil from frying the meatballs and saute for 1 minute over low heat. Increase heat to medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce, sugar, peanut butter and blend well. Return the meatballs to the pan of curry mixture and cook until well done. Transfer the curry to a serving bowl and sprinkle basils. Serve with cooked rice.