Simple Panang Curry Recipe

Name: Simple Panang Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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)

Servings: persons

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)

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Simple Panang Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Simple Panang Curry

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