Title: Panang Meatballs
Categories: Ethnic
Yield: 4 Servings

1		Ground Beef
3		Ns Flour,All-Purpose
2		Ns Vegetable Oil
2		Ns Curry Powder, Red
2		Ns Peanut Butter
1		N Sugar
1		N Nam Pla (Fish Sauce)
1		Coconut Milk

Shape ground beef into 24 1-inch balls; coat lightly with flour. In skillet cook meatballs in hot oil 10 to 15 minutes or till brown, shaking pan frequently to keep meatballs round. Drain meatballs, reserving 1 tablespoon drippings. Add curry paste to reserved drippings; cook and stir over low heat for 2 to 3 minutes. Stir in peanut butter, sugar, and fish sauce; mix well. Add coconut milk. Bring to boiling; reduce heat. Add meatballs to coconut milk mixture. Cover; cook 3 to 5 minutes till meatballs are heated through. Serve with hot cooked rice.

COCONUT MILK: Stir together 2/3 cup unsweetened grated coconut and 1 1/3 cups boiling water; let stand 5 minutes. Place mixture in blender container. Cover; blend 1 minute. Makes 1 1/3 cups.

~ - - - - - - - - - - - - - - - - - Contributor: Avon International Cookbook Preparation Time: 1:00

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