Name: Panaeng Curry Meatballs
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1 lb ground turkey (500 g); 1 teaspoon minced galangal or fresh ginger; 1 large egg; 0.5 teaspoon salt; 1 tablespoon high-heat cooking oil; 1.5 cups coconut milk (375 ml); 2 tablespoon Panaeng curry paste or thick red curry paste; 0.5 cup water (125 ml); 1 tablespoon fish sauce (nam pla); 1 tablespoon palm or brown sugar; 4 kaffir lime leaves (4-6, torn in half, optional); 0.25 cup canned sliced bamboo shoots (37 g, rinsed and drained); 0.5 cup fresh coriander leaves (24 g, finely chopped)

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Panaeng Curry Meatballs — Formulation & Method | CuliNect