* Exported from MasterCook *

PANANG MEATBALLS

Recipe By :Avon International Cookbook
Serving Size : 4 Preparation Time :1:00
Categories : 5-10G Low Carb Appetizer Entree
Meat Beef-Veal Meatballs Regional Thai
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Ground Beef -- 500g
3 tbsp Flour
2 tbsp Vegetable Oil
2 tbsp curry powder -- red
2 tbsp Peanut Butter
1 tbsp splenda
1 tbsp Fish Sauce -- Nam Pla
1/2 cup Coconut cream
1 cup water -- mix with cream

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 fresh green salad

Cuisine:
"Thai"












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Per Serving (excluding unknown items): 599 Calories; 53g Fat (77.8% calories from fat); 23g Protein; 11g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 9 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0