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Receta Panang Loog Chin Nua (Thai Meatballs Panang Curry)
by Global Cookbook

Panang Loog Chin Nua (Thai Meatballs Panang Curry)
Calificación: 4/5
Avg. 4/5 1 voto
 
  Raciónes: 5

Ingredientes

  • 1 lb grnd beef, (85-90% lean)
  • 1/2 c. all purpose flour
  • 1 c. coconut lowfat milk
  • 2 Tbsp. red curry paste
  • 2 Tbsp. creamy peanut butter
  • 1 Tbsp. fish sauce
  • 1 Tbsp. sugar
  • 2 Tbsp. oil
  • 1/4 c. Thai or possibly sweet basil leaves

Direcciones

  1. Form grnd beef into 1" in diameter balls and coat proportionately with flour, shaking off any excess flour. In a medium saucepan, brown meatballs in oil over low heat. The meatballs don't have to be thoroughly cooked. Drain on paper towels and set aside. Add in the curry paste to the remaining oil from frying the meatballs and saute/fry for 1 minute over low heat. Increase heat to medium, add in coconut lowfat milk and cook 2-3 min longer. Stir in fish sauce, sugar, peanut butter and blend well. Return the meatballs to the pan of curry mix and cook till well done. Transfer the curry to a serving bowl and sprinkle basils. Serve with cooked rice.