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Panang Loog Chin Nua (Thai Meatballs Panang Curry)
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- #117560
A tasty Thai recipe made with ground beef, coconut milk, red curry paste, peanut butter, fish sauce, sugar, and basil.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/2 cup all-purpose flour
1 pound lean ground beef
2 tablespoons oil
2 tablespoons red curry paste
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon sugar
2 tablespoons creamy peanut butter
1/4 cup minced Thai or sweet basil leaves
directions
Place the flour in a shallow bowl.
Form the ground beef into 1-inch or smaller meatballs. Dredge the meatballs in the flour, shaking off any excess.
Heat the oil in a skillet over medium heat. Add the meatballs and cook, stirring occasionally, until browned on all sides but not cooked through. Remove the meatballs from the skillet with a slotted spoon and let drain on paper toweling.
Add the red curry paste to the skillet and cook, stirring constantly, for 1 minute.
Increase the heat to medium-high. Add the coconut milk and cook, stirring frequently, for 2-3 minutes.
Add the fish sauce, sugar, and peanut butter. Cook, stirring constantly, for 1 minute or until the mixture is smooth and blended.
Return the meatballs to the skillet. Cook, stirring frequently, until the meatballs are cooked through.
Remove the meatballs from the heat and sprinkle with the fresh basil. Serve the meatballs immediately.
recipe tips
Use a non-stick skillet for easy cleanup and to prevent the meatballs from sticking.
Adjust the sweetness and saltiness of the dish by varying the amount of sugar and fish sauce to taste.
Garnish with crushed peanuts for more nutty flavor.
If the sauce is too thick, you can thin it out with a bit of chicken or vegetable broth.
common recipe questions
What is red curry paste?
Red curry paste is a spicy paste made from red chilies, garlic, lemongrass, shallots, and other herbs and spices commonly used in Thai cuisine.
Can I use another meat instead of ground beef?
Ground chicken, turkey, or pork can be substituted for ground beef if desired, though the flavor and texture will vary slightly.
Why do I need to dredge the meatballs in flour?
Dredging the meatballs in flour helps to create a crispy outer crust when cooking, while also helping to thicken the sauce.
How can I make this dish less spicy?
To reduce the heat level, you can use less red curry paste or opt for a mild curry paste. You can also add more coconut milk or sugar to balance out the spice.
What can I serve with meatballs?
This dish can be served over steamed rice, with Asian-style noodles, or with cooked vegetables.
Can I make this dish ahead of time?
While the meatballs can be prepared in advance, it is best to cook the sauce and combine with the meatballs just before serving.
How long will leftovers keep in the refrigerator?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave before serving.
Can I freeze the meatballs?
Yes, this dish can be frozen in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
What is the purpose of adding peanut butter to the sauce?
Peanut butter adds a creamy texture and nutty flavor to the sauce, that pairs well with the spicy and savory curry paste.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 12, 2014
I agree with the reviewer who tends to find many Thai dishes too "peanut buttery." Just as a precaution, I used only half the amount called for in this Panang Loog Chin Nua (Ha! I love just trying to say that!) recipe. It was excellent. If you're looking to get past the same-old, same-old meatballs that you usually make, these would be a good choice.
January 6, 2014
I sometimes find that Thai recipes have too much peanut butter for my tastes, but this recipe was perfectly balanced with the other ingredients so it wasn't too strong in any one flavor. The sauce was delicious and the meatballs were tender.