Panang Curry

Panang Curry is a beautifully fragrant Thai dish. A symphony of coconut milk, curry paste and peanut butter. ( and a few other ingredients thrown in for good measure) My love affair with Thai food started about ten years ago when a friends mother invited us to dinner. We arrived at their home and were greeted by the most intoxicating fragrances, the food was authentic and incredible! It was in that moment I knew that Thai food would always be a favorite in our home.

Panang Curry

Adapted from Lanka Anata
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3 whole skinless boneless chicken breasts

1 13oz. can coconut milk

3 tbsp. red curry paste

2 tbsp. brown sugar

3 tsp. fish sauce

2 tsp. peanut butter

5 kaffir lime leaves

4 servings of jasmine rice

Slice chicken into thin strips lengthwise, set aside. Pour coconut milk into saute pan, add red curry, brown sugar, and peanut butter. Heat to a simmer while whisking until smooth. Add chicken pieces, simmer 5-7 minutes until chicken is cooked through. Stir in fish sauce and kaffir lime leaves. Simmer 2-3 minutes. Serve over jasmine rice.

*Kaffir lime leaves can be found at Asian food markets

Thai Curry Meatballs

Thai cuisine is one of my favorite foods to eat! I love the layers of flavor, the aroma and the combination of sweet and spicy.

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

serves 3-4

Meatballs:

1 lb. ground turkey

1 lemon grass stalk (white part only)

2 tbsp. cilantro

1 red Chile pepper

salt and pepper

1 egg

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Sauce:

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

1 lime

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Garnish:

Crushed salt peanuts

cilantro

quartered limes

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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.