logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Painting
Heart Disease
Horror Literature
Dating
Hiking & Backpacking
SF/Fantasy Books
Healthy Foods


dailyclick
All times in EST

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Thai Meatballs Panang Curry


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

Garnish:
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.

Serves 4

* 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!



Add Thai+Meatballs+Panang+Curry+ to Twitter Add Thai+Meatballs+Panang+Curry+ to Facebook Add Thai+Meatballs+Panang+Curry+ to MySpace Add Thai+Meatballs+Panang+Curry+ to Del.icio.us Digg Thai+Meatballs+Panang+Curry+ Add Thai+Meatballs+Panang+Curry+ to Yahoo My Web Add Thai+Meatballs+Panang+Curry+ to Google Bookmarks Add Thai+Meatballs+Panang+Curry+ to Stumbleupon Add Thai+Meatballs+Panang+Curry+ to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2013 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor