Panaeng Curry Meatballs from Everyday Thai Cooking: Quick and Easy Family Style Recipes by Katie Chin

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

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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

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Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup
Can opener
Skillet
Saucepan
Wooden spoon
Spatula
Ladle
Serving bowl
Stove

Ingredients

Two small handfuls of fresh coriander leaves (cilantro) (about ½ cup/24 g), finely chopped
½ teaspoon salt
1 tablespoon high-heat cooking oil
1½ cups (375 ml) coconut milk
2 tablespoons Panaeng curry paste or thick red curry paste
1 lb (500 g) ground turkey
1 teaspoon minced galangal or fresh ginger
1 large egg
1 tablespoon palm or brown sugar
4–6 kaffir lime leaves (optional), torn in half
¼ cup (37 g) canned sliced bamboo shoots, rinsed and drained
½ cup (125 ml) water
1 tablespoon fish sauce (nam pla)