Simple Panang Curry - cooking recipe

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)

Preparation

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.