This couldn’t be easier and it’s perfect for a Friday night. We used the curry paste from this recipe but you can use a good quality shop-bought version either. Serve with sticky rice and salad.
Wine Suggestion: we often turn to aromatic wines for Thai food and for this dish was no different as we chose the Korrell Slice of Paradise Riesling. A dry Riesling from the Nahe in Germany this is the youthful cuvée from the more regal Paradies vineyard Martin Korrell makes. Standing up to the earthy and rich peanuts and cutting through the rich coconut milk this is always a joy to drink, let alone pair with food. Light and refreshing, and yet powerful enough to work with meat and complex flavours – we love the versatility this lends.
Panang Beef Balls – serves 4
- 500g beef mince
- 60g plain flour
- 3 tbsp vegetable oi
- 2 tbsp red curry paste
- 400ml coconut milk
- 1 ½ tbsp fish sauce
- 2 tbsp crunchy peanut butter
- 1 tbsp sugar
- 2 tbsp chopped basil or mint, to garnish
Roll the beef mince into small round balls, about 2.5 cm.
Roll the balls in flour and dust of the excess.
Heat the oil in a wok and fry the meatballs until brown, keep tilting the pan so they brown evenly. Remove and set aside on kitchen paper.
Add the curry paste to the wok and stir-fry for a few minutes over a low heat.
Stir in the coconut milk, the fish sauce, peanut butter and sugar. Taste the sauce and add extra fish sauce or sugar if needed.
Put the beef balls back into the sauce and simmer for 5 minutes or until cooked through. Garnish with chopped basil.
(Original recipe from Thai Cooking Class by Sami Anuntra Miller & Patricia Lake.)
Jono & Jules do food & wine 
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