Panang Loog Chin Nua (Thai Meatballs Panang Curry)

Panang curry is the richest, most concentrated member of the Thai curry family, and wrapping it around browned beef meatballs makes it even more substantial. The meatballs get a light flour coating and a quick pan-fry before they go into the sauce, giving them a slight crust that holds up in the coconut milk without falling apart.

The sauce comes together fast. Red curry paste gets sautéed in the meatball drippings to bloom its aromatics, then coconut milk, fish sauce, sugar, and peanut butter join the pan. That peanut butter is what makes panang different from other Thai curries. It adds a creamy, nutty thickness that coats the back of a spoon and clings to every meatball.

Fresh Thai basil scattered on top at the end adds a peppery, anise-like brightness that cuts right through all that richness. Serve this over steamed jasmine rice and let the sauce soak in.

Chef Tips

• Brown the meatballs over low heat. High heat will burn the flour coating before the inside has a chance to set
• Don’t fully cook the meatballs during browning. They finish cooking in the curry sauce, which keeps them tender
• Use full-fat coconut milk. Light coconut milk won’t give you that thick, luxurious sauce panang is known for
• Fish sauce smells intense in the bottle, but in the curry it’s pure savory depth. Don’t skip it

Variations

• Use ground pork or turkey instead of beef for a lighter meatball
• Add a tablespoon of kaffir lime leaves (shredded) to the sauce for a more traditional panang flavor
• Stir in sliced bamboo shoots or green beans with the meatballs for added texture