Give me a bowl of veggies in a Panang curry sauce and I am in heaven! Well.... maybe add a Thai Basil, an amazing Shrimp Pad Thai and a spring roll and then I'll happily sit at the table with good friends all night. Truly what could be better than good friends and a fantastic meal?
Unfortunately during the week few of us have the time or the energy to sit at a leisurely dinner with friends, but you can still have an amazing Thai dinner with a little prep and time.
Thai Curry Meatballs
1 lb. ground turkey
1 lemon grass stalk (white part only)
2 tbsp. cilantro
1 red Chile pepper
salt and pepper
1 red pepper
1 green Chile
1 lemon grass stalk ( white part only)
2 green onions
1/4 cup brown sugar
3 TBSP. red curry paste
1 can coconut milk
Crushed salt peanuts
Meatballs: Finely chop lemon grass, cilantro, red chile. Add to ground turkey and combine. Roll into 15 meatballs and set aside. Heat large saute pan with 2 tbsp. olive oil, add meatballs in two batches. Saute each side until brown. Cook 10 minutes until thoroughly cooked. Continue with second batch. Set aside. Wipe out pan.
Sauce: Finely slice peppers, green chile, green onion and lemon grass. Saute in olive oil until soft. Add brown sugar and curry paste, stir until fragrant. Slowly add coconut milk and juice of 1 lime and mix to incorporate all ingredients.
Add meatballs and heat through.
Serve with Jasmine or Calrose rice, garnish with crushed peanuts and cilantro.