SW2SCLA, I wish I were a recipe follower, and then I could give you something you could reliably replicate.

I made some meatballs out of ground turkey and ground beef (I had 1.5 pounds of meat, total). The only thing Asian about the seasoning was some powdered ginger, along with garlic and some Tony's.

I baked the meatballs in the oven, but I've also cooked them on the stove top other times.

While the meatballs were in the oven, I started sauteeing the trinity plus a tablespoon or so of minced fresh ginger. I used coconut oil for the sauteeing. I added 8 oz of fresh mushrooms and some chunky diced red and orange bell peppers.

Before the cooked meatballs went into the pan with the veg, I added most of the 4 oz can of Maesri Panang curry, reserving about a third. I always tell myself I'm not going to use the whole can because it comes out so hot, but inevitably, I end up using it all (just like I did tonight, throwing the rest in a little later).

I thought I'd make up for it by using a larger can of coconut milk (19 oz instead of 13.5 oz)I like Chaokoh brand or Mae Ploy. Make sure the curry paste is well incorporated with the coconut milk and stir it all up. Add the meatballs to the pot to simmer.

I julienned a few keffir lime leaves and I squeezed most of a fresh lime into the pot. You can use only lime juice if you don't have the leaves.

Taste for seasoning. Add a few squirts of fish sauce for saltiness. If it needs to be sweeter, add a bit of palm sugar or brown sugar if you don't have palm.

You need to find a nice balance of hot (the curry paste), salty (the fish sauce), sour (the lime juice) and sweet (the coconut milk).

Optimally, serve over jasmine rice. I served it over shiritake noodles.

I hope all of that helped.

This post was edited on 8/29/15 at 10:35 am