Friday 27 February 2009

Thai Panang Beef Balls

When Thai food started to be come popular here in Australia I learnt about the flavours that are associated with thai foods and fell in love with the cuisine immedietly
This fairly authentic Thai recipe is a favorite its so yummy and again another recipe so easy to make you can adjust the flavour to suit your tastes
I serve these with Rice, and they are a staple in my home Rod and I both love them

1/2 kg minced beef
1 spring onion chopped finelly
1/2 cup flour
3 tablespoons oil
2 tablespoons red curry paste (you may want to add more to taste)
1&1/2 cups coconut milk
2 tablespoons peanut butter
1 tablespoon sugar
2 teaspoons fish sauce
mint for garnish

Add spring onion to meat and roll into small balls, roll in flour
Heat oil in wok and fry beef balls until brown fry evenly
Remove and drain on paper
In remaing oil add curry paste and stir, to prevent sticking add coconut milk and stir then add fishsauce peanut butter and sugar, Taste to see if you want to add more of any ingredient to suit your tastes
Add meatballs to sauce simmer around 5 minutes.
Garnish with chopped mint
Serve with rice