Recipe

Simple Panang Curry Recipe

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Ingredients

2 large red bell peppers .
4 kaffir lime leaves, thick rib in the center removed & sliced thin .
1 (4 oz) can panang curry paste, adjust the heat by decreasing the amount of paste (I use the Maesri brand in the pink can) .
Thai basil, to taste (optional) .
2 tbsps fish sauce .
cilantro, to taste (optional) .
2 (15 oz) cans coconut milk .
2 potatoes, halved lengthwise & sliced .
3 lbs ground turkey .
1/2 c bamboo shoots, sliced

Directions

Step #1 Brown the ground turkey & drain.
Step #2 Saute the panang curry paste until it starts to look a bit oily.
Step #3 Be careful not to burn the paste.
Step #4 Add one can of the coconut milk to the paste & stir until well incorporated.
Step #5 Add fish sauce, potatoes, bamboo shoots, & red peppers.
Step #6 Simmer carefully until the potatoes are almost cooked through.
Step #7 Watch carefully so that it doesn't scorch.
Step #8 Add in the ground turkey & stir this to cover the ground turkey in the sauce.
Step #9 Add the kaffir lime leaves, cilantro & thai basil to taste.
Step #10 (We use large handfuls of the cilantro & the thai basil.
Step #11 ).
Step #12 Serve hot over rice, garnishing with extra basil or cilantro as desired.
Enjoy the Simple Panang Curry recipe

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