Simple Panang Curry
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
- Servings: 12
- 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)
Recipe
- 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.
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