Simple Panang Curry
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 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)
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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RECIPE SUBMITTED BY
Akikobay
United States