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Panang Meatballs




Source of Recipe


shared by Donna


Recipe Introduction


This is a Thai dish.

Makes 2 to 3 dozen meatballs



List of Ingredients




1 1/2 cups unsweetened coconut milk (check carb count on can)
*I don't recommend "light" coconut milk. It has little flavor and sometimes they add flour to make it look white and thickened.*
1 pound ground beef
½ teaspoon salt
2 tablespoons panaeng curry paste or red curry paste
½ cup water
½ teaspoon salt
1 tablespoon brown sugar twin
2 tsp basil or cilantro (optional)
Heat coconut milk in saucepan over medium heat, stir (about 5 minutes) until it thickens and becomes smooth and fragrant.



Recipe



Season ground beef with salt and shape into meatballs; about 1 tablespoon for each, and place them on a platter.

Add curry paste to the saucepan and cook about 3 minutes more, mashing and stirring to dissolve the paste into the coconut milk. Add the meatballs and cook, turning gently to coat, 1 to 2 minutes.

Increase the heat to medium-high, bring to gentle boil. Add water, salt, and Sugar Twin. Simmer, stirring occasionally, until meatballs are cooked through and sauce is smooth, about 5 minutes. Remove from heat, transfer to a serving bowl and serve hot or warm.