泰式咖喱香菇肉丸 Mushroom Meatballs in Panaeng Curry

┃香菇肉丸材料┃
肉碎500克、红辣椒2条（剁碎）、鲜菇10夺（剁碎）、香茅1枝（取白茎，剁碎）、鱼露1汤匙、盐½茶匙、白糖1茶匙、生粉1茶匙、胡椒粉少许、B蛋1粒（打散）½杯生粉作沾粉、炸油适量
┃酱汁材料┃
食油2汤匙、自制泰式咖哩酱3汤匙、椰浆2杯
┃调味料┃
鱼露1汤匙、黄糖2茶匙
┃配料┃
小玉米条6条(剖开)、九层塔叶1 ½ 杯
┃做法┃
1. 香菇肉丸做法：把所有材料混合，向一个方向搅拌至粘稠，然后抛掷数次直到材料结实。分成15-20粒丸子，沾少许生粉后以热油炸至金黄色待用。（图1-3）
2. 酱汁做法：起锅热油，把泰式咖哩酱炒至香，加入椰浆，以小火煮至油分解后加入调味料，试味。（图4-7）
3. 将炸香菇肉丸放入咖哩里，焖煮5分钟后加入小玉米及九层塔，拌均后撒入装饰料即可。（图8）

┃MUSHROOM MEATBALLS INGREDIENTS┃
500g minced meat, 2 fresh red chilies (finely chopped), 10 fresh shitake mushrooms (finely chopped), 1 stalk lemon grass(white part, finely chopped), 1 tbsp fish sauce, ½ tsp salt, 1 tsp sugar, 1 tsp cornstarch, dash white pepper, 1 medium egg (lightly beaten)
½ cup cornstarch (for dusting), Oil for deep frying
┃SAUCE INGREDIENTS┃
2 tbsp oil, 3 tbsp homemade Thai panaeng curry paste 2 cups coconut milk
┃SEASONING┃
1 tbsp fish sauce, 2 tsp palm sugar
┃SUB-INGREDIENTS┃
6 baby corn (sliced diagonally), 1½ cups fresh basil leaves
┃METHOD┃
1. Mushroom Meatballs: Combine all ingredients in a mixing bowl. Stir in one direction till sticky. Throw
the mixture a few times against the bowl to obtain firm texture. Form into 15 – 20 balls and dust lightly
with cornstarch. Heat oil till hot, deep fry balls till light golden colour. (pic 1-3)
2. To made sauce: Heat oil in pan, fry Thai panaeng curry paste till fragrant. Add coconut milk and stir over low heat till oil separates. Add seasonings, adjust to taste. (pic 4-7)
3. Add fried meatballs to the curry, simmer for 5 minutes. Add corn and basil. Stir to combine. Remove from heat. Garnish and serve hot with white rice. (pic 8)