It was on off week. This is how my husband, I , and my dog Lucy felt after watching the Downton Abbey season finale online.
WHAT?! How could ____ be dead?!
Then it was the sudden real (not television) death of one of our beloved chickens. She had a happy life and to our knowledge did not seem sick , but death is part of chicken ownership I suppose.
But on the fourth day of this moping around I knew it was time to get back in the kitchen.
A friend of ours recently invited us over some Panang Chicken. She told me how to make it, and we rushed to the Oriental grocery to explore. I honestly could have spent hours perusing the aisles, and brought home some pickled quail eggs, galangal, panang paste, palm sugar, and frozen chopped lemongrass! The store carries fresh veggies like bok choy and bean sprouts, and I don’t think I will ever buy any Thai, Vietnamese or Chinese ingredients anywhere but there at Viet Huong Oriental Grocery .
Panang curry paste is a mixture of dried chilies ground into a paste that lends flavor without calories and can be stirred into a sauce or liquid. The can will keep in the fridge a few months.
You can control the spiciness of any dish by how much panang you add.
Enjoy this take on Panang Curry with some broccoli and cauliflower stirred in for your veggies!
Friends, I hope you are looking forward to more posts on starting a garden and urban farming. Spring is just around the corner and our guest bedroom is basically a greenhouse right now!
In health and fitness,
Panang Curry Meatballs
Meatballs served over brown rice in a creamy, fiery panang sauce.
- 1lb ground beef (grassfed)
- 1 can full-fat coconut milk
- 1 lime (large)
- 1 red pepper (chopped finely )
- 2 teaspoons salt
- 1 tablespoon fresh ginger (minced or grated)
- 1 teaspoon ground black pepper
- 2 tablespoons panang paste (red in color)
- 1 egg (large)
- 1 tablespoon fish sauce
- 2 tablespoons palm sugar ((use brown sugar as subsitute))
- 2 tablespoons coconut oil
- 1/2 cup water
- 3 cups brown rice (cooked)
|Mix the ground beef in a bowl with ginger, salt, pepper, chopped red pepper, and 1 egg. |
|Roll the beef into meatballs , approx 2 inch diameter. |
|In a large saucepan(that has a cover), heat the coconut oil over medium high heat. Place all the meatballs in the pan. Brown for 5 minutes on each side (do not disturb or move the meatballs around between flipping them). |
Meanwhile in a small saucepan, combine the coconut milk and panang paste over medium heat and stir until fully combined. (NOTE: Use only 1 tablespoon of panang to keep this dish more mild. You can always add more if you want more heat later.)
|Pour this liquid into the saucepan with the meatballs and add a 1/2 Cup water. Simmer them 10 minutes on medium high-heat covered. |
|Stir in fish sauce, lime juice, and palm sugar as best you can and simmer another 5 minutes. |
|Serve over cooked brown rice. |