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.