Simple Panang Curry

Name: Simple Panang Curry
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)

10 ingredients

7 steps

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

1

Brown the ground turkey and drain.
2

Saute the panang curry paste until it starts to look a bit oily. Be careful not to burn the paste.
3

Add one can of the coconut milk to the paste and stir until well incorporated.
4

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.
5

Add in the ground turkey and stir to cover the ground turkey in the sauce.
6

Add the kaffir lime leaves, cilantro and thai basil to taste. (We use large handfuls of the cilantro and the thai basil.).
7

Serve hot over rice, garnishing with additional basil or cilantro as desired.