Earthy Delights Recipe
http://www.earthy.com/
Panang MeatballsWhile we prefer light meals during the summer, there's
something nice occasionally about a robust appetizer. These
meatballs are a hit with all ages - satisfying
discriminating palates as well as making a hit with kids.
The curry powder, coconut milk, and fish sauce (also known
as Nam Pla) lend a distinctive and exotic flavor that leaves
everyone guessing.
Ingredients:
1 pound lean ground beef
3 tablespoons all-purpose flour
3 tablespoons canola oil
2 tablespoons red curry powder
2 tablespoons peanut butter
1 tablespoon sugar
1 tablespoon fish sauce
1 1/2 cups coconut
milk
Preparation:
Roll the ground beef into about two dozen balls, about 1
inch each. Coat them all lightly in the flour.
Heat the
canola oil in a hot skillet and use it to cook the meatballs
until just browned, shaking the pan to keep them from
sticking.
Drain the meatballs, taking care to reserve about
1 tablespoon of the drippings. Add the curry powder to the
hot drippings and cook over low heat for two to three
minutes, stirring from time to time. Stir in the peanut
butter, the sugar, and the fish sauce. Mix thoroughly. Add
the coconut milk and bring the mixture to a boil.
Reduce the
heat and add the meatballs to the coconut milk mixture.
Cover and cook for a few minutes until the meatballs are
heated through.
Directions:
While we prefer light meals during the summer, there's
something nice occasionally about a robust appetizer. These
meatballs are a hit with all ages - satisfying
discriminating palates as well as making a hit with kids.
The curry powder, coconut milk, and fish sauce (also known
as Nam Pla) lend a distinctive and exotic flavor that leaves
everyone guessing.