Name: Panaeng Curry Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6 as an appetizer or snack
Cuisine: Thai
Ingredients: 2 tablespoons Panaeng curry paste or thick red curry paste; 1 large egg; Two small handfuls of fresh coriander leaves (cilantro) (about ½ cup/24 g), finely chopped; 1½ cups (375 ml) coconut milk; 1 tablespoon high-heat cooking oil; 1 tablespoon fish sauce (nam pla); 1 teaspoon minced galangal or fresh ginger; ¼ cup (37 g) canned sliced bamboo shoots, rinsed and drained; ½ cup (125 ml) water; ½ teaspoon salt; 1 tablespoon palm or brown sugar; 4–6 kaffir lime leaves (optional), torn in half; 1 lb (500 g) ground turkey

Preparation info

Serves
6
as an appetizer or snack

Difficulty
Easy
Ready in
45 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

This is a great dish to bring for potluck because it travels well and you can keep it warm for several hours. It usually draws lots of ooohs and ahhhhhs when I walk into a friend’s house as the dish fills the room with exotic aromas from the galangal, curry, and fish sauce.

Panaeng curry is milder than other Thai curries so it’s great for kids and adults alike. You can use thick red curry paste if you don’t have Panaeng curry paste on hand.