Prep 10 mins
Cook 25 mins
This is the recipe we use at our house to make panang curry. It's very basic without frills or many extras and generally uses what we always have in the pantry, including canned curry paste. Adjust the heat by adjusting the amount of curry paste that you add. I make large batches of this of 10 to 12 servings, so that we have plenty of leftovers. My kids love this dish as written, which is very spicy! But if you are not a spice lover, start with 2 Tablespoons or less of the curry paste for 3 pounds of ground turkey. You can also substitute other protein sources, including tofu, beef, shrimp, and chicken.
- 3 lbs ground turkey
- 1 (4 ounce) can panang curry paste, adjust the heat by decreasing the amount of paste (I use the Maesri brand in the pink can)
- 2 (15 ounce) cans coconut milk
- 2 tablespoons fish sauce
- 2 large red bell peppers
- 1⁄2 cup bamboo shoot, sliced
- 2 potatoes, halved lengthwise and sliced
- 4 kaffir lime leaves, thick rib in the center removed and sliced thin
- cilantro, to taste (optional)
- Thai basil, to taste (optional)
- Brown the ground turkey and drain.
- Saute the panang curry paste until it starts to look a bit oily. Be careful not to burn the paste.
- Add one can of the coconut milk to the paste and stir until well incorporated.
- Add fish sauce, potatoes, bamboo shoots, and red peppers. Simmer gently until the potatoes are almost cooked through. Watch carefully so that it doesn't scorch.
- Add in the ground turkey and stir to cover the ground turkey in the sauce.
- Add the kaffir lime leaves, cilantro and thai basil to taste. (We use large handfuls of the cilantro and the thai basil.).
- Serve hot over rice, garnishing with additional basil or cilantro as desired.