Beef balls panang
4 servings
35 minutes
Beef panang balls are a vibrant embodiment of Thai cuisine, rich in flavors and aromas. This recipe originates from the depths of Thai gastronomic tradition, where spices and coconut milk create a harmonious blend. Juicy meatballs, gently fried in a wok, are immersed in a silky spicy sauce with curry paste, coconut milk, and peanuts. Fish sauce adds a savory depth while sugar provides a soft sweetness. The finished dish is served with rice or fresh salad, making it an ideal balance between richness and freshness.
1
Pass the beef through a meat grinder, shape the resulting minced meat into balls. Carefully coat the meatballs in flour, ensuring no excess flour remains. Heat oil in a wok and fry the balls until brown, tilting and shaking the wok. Remove the balls and place them on paper to absorb the oil.
- Beef: 500 g
- Wheat flour: 60 g
- Vegetable oil: 3 tablespoons
2
In the remaining oil, sauté the curry paste for a few minutes over low heat to prevent it from sticking to the wok. Gradually stir in the coconut milk, add fish sauce, crushed peanuts (or crunchy peanut butter), and sugar. Taste and add more fish sauce or sugar if needed.
- Red curry paste: 2 tablespoons
- Coconut milk: 375 ml
- Fish sauce: 1.5 tablespoon
- Peanuts: 2 tablespoons
- Sugar: 1 tablespoon
- Fish sauce: 1.5 tablespoon
- Sugar: 1 tablespoon
3
Carefully place the meatballs in the sauce and sprinkle with chopped fresh herbs. Serve with rice or salad.
- Beef: 500 g
- Fresh herbs: to taste
