Panang Beef Balls – Panang Nua

I love Thai food, in one of my many trips to Thailand I spend two weeks on Koh Samui many many years ago learning how to cook Thai food every day. It was amazing! This recipe is a great combination of meatballs and panang sauce

Panang Beef Balls - Panang Nua
Serves: 4 servings
  • Meatballs
  • ½ lb of ground beef
  • ½ lb of ground chicken or ground pork
  • ¼ cup onion, chopped finely
  • 2 tablespoons fresh thai basil, chopped
  • 2 teaspoons lemongrass, grated (I used the squeeze tube)
  • 1 tablespoon galangal, grated
  • 2 teaspoons clove garlic, chopped finely
  • 1 tablespoon coconut milk, fat part
  • 1 teaspoon sea salt
  • 2 to 3 tablespoons coconut flour
  • 2 to 3 tablespoons coconut oil
  • Sauce
  • 3 tablespoons red curry paste
  • 1 can coconut milk, full fat
  • 1½ tablespoons fish sauce
  • 2 tablespoons almond butter
  • 1 tablespoon coconut sugar
  • 1½ tablespoons fresh lemon juice
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste
  1. Meatballs
  2. In a medium size bowl, mix all the ingredients (minus coconut flour and coconut oil) and shape into small round balls using an ice cream scoop (1").
  3. Roll the balls in coconut flour, dusting excess off.
  4. Heat the oil in a wok or fry pan, and brown on all sides. Remove and set aside.
  5. Sauce
  6. Lower the heat, in the remaining oil add the curry paste. Stir consistently and add coconut milk, fish sauce, almond butter and coconut sugar. Stir and adjust the taste with salt and pepper.
  7. Return the balls to the sauce and simmer for 5 minutes. Add the lemon juice stir. Garnish with chopped cilantro.
  8. Serve with cauliflower rice and spinach. It's also very good with sticky rice if you can handle rice.


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