|2 servings||calories per servings 780||protein serving 34 g||carbs per serving 52 g||total fat per serving 47 g|
This recipe is a riff on Thai panang curry, a type of thick red coconut curry that has creamy peanuts as part its base. While you’ll usually find it served with strips of meat and rice in Thailand, this version calls for meatballs made from grass-fed beef and lo mein noodles. The final result is rich and spicy and just a little bit sweet, and comes with refreshing notes from both the bok choy, sautéed with a generous amount of garlic, and plenty of fresh cilantro leaves.
|Nutrition Facts||/ Per Serving|
|Total Fat||47 g|
|Saturated Fat||17 g|
|Trans Fat||0 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||5 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
MISE EN PLACE
• Halve or quarter bok choy lengthwise.
• Peel and slice garlic.
• Finely chop green onion.
• Pick and chop cilantro leaves.
• When water boils, add noodles. Cook, stirring occasionally, until pasta is tender but not mushy, 5-6 minutes.
• Reserve 1/2 cup cooking liquid.
• Drain noodles, and return to pot.
Place a sauce pot over medium-high heat. Add coconut milk.
While coconut milk heats:
• In a bowl, combine beef, 1 packet tamari, half of green onion and half of cilantro.
• Wet your hands. Shape beef mixture into 1-inch meatballs (you will have about 16 meatballs).
• When coconut milk boils, stir well. Add curry paste (using the whole amount will yield a spicy dish; use less if you prefer). Cook, stirring and pressing to dissolve.
• Add meatballs. Reduce heat to medium. Cook without disturbing until meatballs are set on bottom, about 2 minutes.
• Add 1/4 cup reserved cooking liquid. Cook, stirring occasionally, until meatballs are firm and cooked through, 3-5 minutes.
While meatballs cook:
• Place a sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add bok choy. Arrange in a single layer, cut-side down. Cook without disturbing until bok choy begins to brown, about 1 minute.
• Toss bok choy gently. Add garlic. Cook, tossing occasionally, until fragrant, about 1 minute.
• Add 1/4 cup water and 1/4 teaspoon kosher salt. Cook, tossing occasionally, until most of water evaporates, about 2 minutes.
• Remove pan from heat. Drizzle with sesame oil.
To meatballs, stir in peanut butter, sugar and remaining green onion. Cook, stirring, until peanut butter is well-incorporated, about 1 minute.
• If needed, refresh noodles with 1-2 tablespoons reserved cooking liquid. Divide noodles between 2 bowls.
• Top with meatballs and sauce.
• Garnish with remaining cilantro. Season to taste with remaining tamari.
• Serve with bok choy, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...