Simple Panang Curry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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