In the garage, with a shotgun, a rubber chicken, my cat, a RealDoll named Tsuki, a 6oz swordfish steak, a Captain Caveman decoder ring, a picture of the 1973 Dodgers, Zoomie's foot fetish, the occasional stripper to beat me up, 5 nicotine patches, a vial of Family Guy Anti Bacterial Soap, the occasional call from Suze, the occasional smoo, Avast AntiVirus, Mosh's Magical Marsupials, a bottle of Crisco, Spybot - Search & Destroy, the dude who pooped in the tuba, a PitBull named "Diesel", a limited edition 'Tickle Me Elmo', a Darth Vader mask, Terry Fader's turtle puppet, a bag of Ol'Roy dog food, a $5 gift certificate to "Biz-E-G's 'Lapdances and Laundry'", Lisa Lisa from the Cult Jam, the fabled "TSi CockRing Set", the new TSi "Paddle Me Palin" doll, a 250cc syringe full of empscum, a "Hello Kitty" tongue piercing kit, a pirated copy of WinRAR, a roasted turkey leg, my "Police Squad" box set, and K_o_C's non-used tube of Anal Eaze, I feel safe ...
Joined: Wed Feb 28 2007, 12:14am
Location: Under Your Mom's Meat Flaps!
Posts: 14372
PANANG LOOG CHIN NUA (THAI MEATBALLS PANANG CURRY)
Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Oriental Meats
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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.
