SIMPLE PANANG CURRY
This is the recipe we use at our house to make panang curry. It's very basic without frills or many extras and generally uses what we always have in the pantry, including canned curry paste. Adjust the heat by adjusting the amount of curry paste that you add. I make large batches of this of 10 to 12 servings, so that we have plenty of leftovers. My kids love this dish as written, which is very spicy! But if you are not a spice lover, start with 2 Tablespoons or less of the curry paste for 3 pounds of ground turkey. You can also substitute other protein sources, including tofu, beef, shrimp, and chicken.
Provided by Akikobay
Categories Asian
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Brown the ground turkey and drain.
- Saute the panang curry paste until it starts to look a bit oily. Be careful not to burn the paste.
- Add one can of the coconut milk to the paste and stir until well incorporated.
- 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.
- Add in the ground turkey and stir to cover the ground turkey in the sauce.
- Add the kaffir lime leaves, cilantro and thai basil to taste. (We use large handfuls of the cilantro and the thai basil.).
- Serve hot over rice, garnishing with additional basil or cilantro as desired.
Nutrition Facts : Calories 348.4, Fat 22.6, SaturatedFat 14.2, Cholesterol 89.7, Sodium 378.2, Carbohydrate 14.5, Fiber 3.1, Sugar 6.3, Protein 23.1
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Cristian
[email protected]This curry is a great way to use up leftover chicken. I always have some on hand, so it's a go-to recipe for me.
Christina Poloko
[email protected]I love the creamy coconut milk in this curry. It makes it so rich and flavorful.
Angel yonta
[email protected]This curry is so comforting and delicious. It's the perfect meal for a cold winter day.
Yousuf Yousuf
[email protected]I've made this curry several times now and it's always a success. It's a great recipe to have in your back pocket for when you need a quick and easy meal.
Tammy Thorne
[email protected]I'm new to cooking Thai food, but this recipe was easy to follow. I'm so glad I tried it, because this curry is now one of my favorites.
Ashish Waiba
[email protected]I love that this recipe is adjustable to different spice levels. I like my curry mild, so I used less red curry paste. It was perfect for me.
Hisham Maruf
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a crowd-pleaser.
Suliman Khan
[email protected]I made this curry in my slow cooker and it was perfect. I came home to a delicious meal that was ready to eat.
VICTOR NDIRA
[email protected]I'm a vegetarian and I made this curry with tofu instead of chicken. It was just as good, if not better!
Jordyn Jones
[email protected]This curry is so versatile. I've tried it with different vegetables and proteins, and it always turns out delicious.
Roula Azar
[email protected]I love that this recipe uses simple ingredients that I already had on hand. It's a great way to use up leftover chicken.
Md Vvjs
[email protected]I made this curry for a dinner party and it was a huge success. My guests raved about it and asked for the recipe.
Bella Love
[email protected]The Panang curry sauce was so rich and flavorful. I could have eaten it with a spoon!
Mubara Mughal
[email protected]This dish was a hit with my family! Even my picky kids loved it. I'll definitely be making it again soon.
Brenton Rodkey
[email protected]I've tried many Panang curry recipes before, but this one is by far the best. It's so easy to make and the results are restaurant-quality.
goober 5829
[email protected]I'm not usually a fan of spicy food, but this curry had just the right amount of heat. It was warm and comforting, without being overpowering.
Samiya Javaid
[email protected]This Panang curry was an explosion of flavors in my mouth! The combination of creamy coconut milk, fragrant red curry paste, and tender chicken was divine.