My Recipe

Fettuccini with Beef Balls in Panang Curry Sauce


14 oz lean ground beef
10 oz butternut squash or pumpkin (peeled)
10 oz fettuccini
2 (1½” piece) fresh Thai red chili (sliced for garnish)
5 to 6 sprigs cilantro (for garnish)

Beef Marinade:

1-1/3 Tbsp fish sauce
1 Tbsp sugar
1 Tbsp cornstarch
1 Tbsp shallot (minced)
1 Tbsp garlic (minced)
2 Tbsp frozen chopped lemongrass
2 (1½” piece) fresh Thai red chili (minced)
2 tsp oil


2½ Tbsp Panang curry paste
one 400 ml can coconut milk
5 oz water
1½ Tbsp fish sauce
1/2 tsp chicken broth mix
1 Tbsp sugar
1½ Tbsp lime juice


  1. Add marinade to beef and mix well. Shape into 16 meatballs. Set aside for about 10 minutes. Refrigerate if desired.
  2. Cut squash/pumpkin into bite-size chunks.
  3. Cook fettuccini in 12 cups boiling water until al dente. Remove and rinse with running cold tap water until cooled. Drain.
  4. Heat coconut milk in a 4L saucepan over medium low heat for about 1 minute. Add panang curry paste, Stir to dissolve. Add fish sauce, lime juice, sugar, water and squash/pumpkin. Bring to a simmer. Cover and cook for about 6 minutes or until almost fork tender. Add meatball, cook for 2 minutes.
  5. Reheat fettuccini by rinsing in hot water. Drain.
  6. Return fettuccini to sauce with meatball. Toss gently to combine. Remove and garnish with sliced chili and cilantro. Serve.