1 lb ground beef (85-90% lean)
1/2 cup all purpose flour
1 cup coconut milk
2 tbsp red curry paste
2 tbsp creamy peanut butter
1 tbsp fish sauce
1 tbsp sugar
2 tbsp oil
1/4 cup thai or sweet basil leaves
Directions
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.
Servings: 5 servings
Panang Loog Chin Nua (Thai Meatballs Panang C Recipe brought to you by Recipe Ideas
Categories: Asian; Meat; Meatball; Thai
The History of Recipes
We can track the history of written recipes way back into the distant past, in fact as far back into recorded history as the Egyptians, and potentially, even further back. Having said that, generally, these ancient records were just primitive hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main course and desserts, something we still use today. Additionally, he tells us how the Roman cooks used many different herbs and spices, including some that we all recognise such as thyme, fennel and asafoetida. Later, there were two recipe books which date from the 1300s ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is familiar to us all today, but rather recipes for the types of meals prepared for the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the East, including spices such as rosemary and coriander. The introduction of these new foods and spices led to a torrent in books on cooking, most of which are now in private collections. For the decades that followed, the upper-class families of the West competed to serve up the most exotic meals, and as a result chefs and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery publications were highly popular mostly due to increased literacy, increased leisure time and being a little richer. The arrival of television brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Panang Loog Chin Nua (Thai Meatballs Panang C recipe.
