Your family and guests will give rave reviews for these yummy Thai meatballs. Perfect for a family entree or as a party apetizer. Everyone loves the Panang Curry as a dipping sauce.
Thai Meatballs Panang Curry
(Panang Loog Chin Nua Muu)
Ingredients for meatballs:
1 1/2# Ground beef lean*
1/2# Ground Pork lean*
1/2 tsp Salt
2-3 Thai Chiles minced (phrik chee fa)
2 stalks Scallions minced
2 cloves Garlic minced
1/2 cup Panko-bread crumbs
Ingredients for curry
1 cup Coconut milk
2 Tbs Red curry paste
2 leaves Kaffir Lime
2 Tbs Minced dry roasted peanuts
1 Tbs Fish sauce (nam pla)
1 Tbs Date palm sugar
2 Tbs Peanut Oil
1/4 cup Thai basil leaves (Bai Horpha)
Combine first 6 ingredients together thoroughly using hands.
Roll meat mixture into 1” balls, then roll in panko crumbs to coat evenly all over. Set aside.
Heat a skillet and add the oil and swirl to coat the bottom of the skillet. Add the meatballs and brown on all sides.
Remove the meatballs to drain on paper towels.
If there is no remaining oil add a little to the skillet, add the curry paste and fry until fragrant. Slowly add the coconut milk stirring to incorporate the curry paste into the coconut milk. Bring to a simmer. Add the kaffir lime leaves, fish sauce, sugar, and peanut butter stirring until incorporated.
Add the browned meat balls back into the skillet and cook in the curry until done.
Pour the curry and meatballs into a serving dish, garnish with fresh basil leaves. Serve with steamed jasmine rice.
* Some prefer to use lean ground turkey or chicken breast for this recipe as a healthier option, and bake the meatballs instead of frying. However, the combination of flavours of beef and pork that is lightly fried to brown gives such an amazing taste I prefer to cut fats on another dish.
Note: Serve as an appetizer with toothpicks for a party!