Title: Panang loog chin nua (thai meatballs panang c
 Categories: Oriental, Meats, Thai
      Yield: 5 Servings
 
      1 lb Ground beef (85-90% lean)
    1/2 c  All purpose flour
      1 c  Coconut milk
      2 tb Red curry paste
      2 tb Creamy peanut butter
      1 tb Fish sauce
      1 tb Sugar
      2 tb Oil
    1/4 c  Thai or sweet basil leaves
 
  Form ground beef into 1" in diameter balls and coat evenly with flour,
  shaking off any excess flour. In a medium saucepan, brown meatballs
  in oil over low heat. The meatballs do not have to be thoroughly
  cooked. Drain on paper towels and set aside. Add the curry paste to
  the remaining oil from frying the meatballs and saute for 1 minute
  over low heat. Increase heat to medium, add coconut milk and cook 2-3
  minutes longer. Stir in fish sauce, sugar, peanut butter and blend
  well. Return the meatballs to the pan of curry mixture and cook until
  well done. Transfer the curry to a serving bowl and sprinkle basils.
  Serve with cooked rice.