Creamy Panang Curry Meatballs

Delicious creamy nutty red curry meatballs is also known as Panang curry.

Panang Curry


After making homemade red curry paste....
so,
what's next?

Next..
...is to make this creamy red curry meatballs also as known as Phanaeng curry or Panang curry or Penang curry, were said to be from Penang.

I will not delve into the origin of Panang curry, as I am not an expert in Thai culinary.
I happened to love Thai food very much!! that is all :D

plus... I always thought that this creamy red curry dish, originate from Thailand, after all red curry is from Thailand!
Makes perfect sense, right?

Creamy Thai Red Curry Meatballs

If you do a google search, you will find pages and pages of Panang curry listed.

Next question to ask is...

What makes Panang curry, a "Panang curry"?

In my humble opinion, the key ingredient is PEANUT!

What separate Panang curry from 'normal' red curry is the nutty taste!
Without adding crushed or peanut butter (as per my recipe), it'll be just another Thai red curry.

.... and the sauce is much thicker!!!

Easy and delicious meatballs in creamy, nutty red curry sauce

Panang curry has been my family favourite for years.

I have only been using minced beef for my Panang curry, mince beef absorb the flavours much better than chunky beef.

A quick note ~ do use regular mince, meatballs stays moist and absorb all the flavours whereby lean beef tend to be a little bit drier... but  then again the choice is yours :P

Why not chicken?

I have yet to try but I much prefer to have my green curry chicken actually :).



Yield: 4
easy and tasty Panang curry

Creamy Panang Curry Meatballs

Delicious creamy red curry meatballs or known as Panang curry, rich with flavours from South-east Asia region.

INGREDIENTS:


  • 500g minced beef
  • 1 cup homemade red curry paste
  • 250ml coconut milk
  • 1 tablespoon peanut butter
  • 2 kaffir lime leaves
  • 1/2 teaspoon salt
  • 1 tablespoon fish sauce
  • 3 teaspoon sugar

INSTRUCTIONS:


  1. Roll mince beef into a 1 inch / 2.5 cm balls (bitesize)
  2. Coat each meatballs with corn flour. Dust off excess flour.
  3. Heat frying pan/ wok with 3 tablespoon of canola oil
  4. Brown meatballs. Remove to kitchen paper and set aside. Wipe clean frying pan to get rid off the burnt bits and pieces.
  5. Add 2 tablespoon canola oil.
  6. Add red curry paste and cook on low fire until fragrant.
  7. Add kaffir lime leaves
  8. Add coconut milk and peanut butter.
  9. Season with salt, sugar and fish sauce.
  10. Return meatballs to the wok and simmer for 10 minutes.
  11. Garnish with chopped coriander/ Thai basil.
  12. Serve with rice.
Created using The Recipes Generator


Meatballs in creamy nutty red curry sauce

2 comments:

  1. This is yummy.. I love the aroma of kaffir lime leaves...

    Please visit: http://from-a-girls-mind.blogspot.com

    ReplyDelete
  2. I need to have this in my life. Panang curry is my favorite curry. Any time we're at a Thai restaurant, we order it and it's so GOOD. I've served it with shrimp and chicken and fish before, but never meatballs. What a great idea! -Danielle

    ReplyDelete

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