Growing up in the Northern part of Malaysia which has  common border with Thailand... coupled with my paternal grandfather ~  of Thai descend, its no surprise that we developed the penchant for Thai food...especially Mr H Jr!!

Panang Curry has always been on top of  Mr H Jr's list whenever we feel like having Thai food... it is tasty, creamy and nutty. His favourite ingredients..all in one pot: beef, red curry paste, coconut milk and peanut butter...  hmmm.. not too encouraging for our well being ... bad for our ticky-ticker... the Heart.

On the hindsight... it's easy to cook... not too hot for my little missy Miss E. Therefore, 'indulging' once in a blue moon and in moderation ... should be OK..  ;) .

Recipe from Somi Anuntra ~ Thai Cooking Class.

• Mince beef - roll into a ball
• corn flour
• oil for frying

Shape the beef into small round balls of 2.5cm in diameter. Roll balls in flour and shake off the excess. Shallow fry the meatballs until slightly golden brown. Remove and set aside on kitchen paper.

Panang Curry

• 3 tablespoon of red curry paste (available from supermarkets or Asian grocer)
• 2 tablespoon fish sauce
• 250 ml coconut milk
• 2 tablespoon crunchy peanut butter
• 1 tablespoon of sugar (or more if desired)
• salt to taste

Saute the red curry paste until fragrant. Add in coconut milk, fish sauce peanut butter and sugar... stir on low fire. Add in the meatball and leave it to simmer for 10 minutes. Serve with steam rice.