Panang Beef Balls Panang Nua Recipes

PANANG BEEF BALLS (PANANG NUA)

Panang Beef Balls (Panang Nua) image

Authentic and delicious made with homemade red curry paste, but almost as good with store-bought :-) Adapted from a recipe by Somi Miller and Patricia Lake.

Provided by Daydream

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean ground beef (beef mince, 500g)
1/2 cup flour (60g)
3 tablespoons vegetable oil
2 tablespoons red curry paste
1 1/2 cups coconut milk (350ml)
1 1/2 tablespoons fish sauce
2 tablespoons crunchy peanut butter
2 -3 teaspoons brown sugar or 2 -3 teaspoons palm sugar
2 tablespoons chopped of fresh mint or 2 tablespoons basil leaves, to garnish

Steps:

Roll the ground beef into round balls 2.5 cm (1") in diameter. Place the flour in a plastic bag, add the beef balls a few at a time and gently roll around to coat with flour.
Heat the oil in a non-stick wok and saute the beef balls until brown, tilting and rocking the wok so that the balls brown evenly. Remove and set aside on absorbent kitchen paper.
Add the red curry paste to the remaining oil in the wok, and stir-fry for several minutes over low heat until aromatic. Add the coconut milk, stir to incorporate, then add fish sauce, peanut butter and sugar. Mix well and taste for seasoning - add a little extra sugar or fish sauce if necessary.
Return the beef balls to the sauce and simmer gently, to re-heat, for around 5 minutes.
Serve hot, with rice and garnished with chopped basil or mint (or some of each).

Nutrition Facts : Calories 618.6, Fat 45.3, SaturatedFat 24, Cholesterol 73.7, Sodium 691.9, Carbohydrate 25.6, Fiber 3.7, Sugar 10, Protein 29.6

PANANG CURRY - BEEF

Panang Curry - Beef image

This curry is one of our favorite dishes! It is better than a lot of curry served in the Thai restaurants in the States, especially if you are into spicy food. They are great as packed lunch too, just heat it up in the microwave!

Provided by Poison_Ivy

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs beef (cubed)
1/2 teaspoon ginger (crushed)
2 red chilies
16 ounces coconut milk (thick)
1 tablespoon fresh garlic
1 tablespoon lemongrass (finely shredded)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 ounces panang curry paste
1 teaspoon sugar

Steps:

Brown beef, remove from heat as soon as it's no longer pink outside.
Drain the beef.
Heat curry paste and add ginger, chili, garlic.
Add 2/3 coconut milk and stir.
Add all remaining spices and mix in the rest of the coconut milk.
Add suger and stir well.
Add beef and simmer for 2 minutes.
Use the remaining coconut milk in the can to cook with rice or make dessert.

Nutrition Facts : Calories 1774, Fat 185.2, SaturatedFat 88.3, Cholesterol 224.7, Sodium 76.8, Carbohydrate 8, Fiber 0.5, Sugar 2.3, Protein 21.6

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