Turkey Panang
Serves
4
Prep time
20 minutes
Cooking Time
20 minutes
Ingredients
- 1 large shallot, roughly chopped
- 3cm piece galangal, peeled and roughly chopped
- 2 red chillis, seeds removed, roughly chopped
- 3 garlic cloves
- 2 kaffir lime leaves, roughly chopped
- 1 tablespoon soy sauce
- 4 tablespoons tomato purée
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
FOR THE CURRY
- 1 tin coconut milk
- Handful mushrooms, quatered
- 1 x red pepper sliced
- Handful mange tout
Method
Step 1
Place the ingredients for the paste in a blender and blend until smooth.
Step 2
Then place a pan on a medium heat and add the paste and fry until aromatic.
Step 3
Add the coconut milk and veg and bring to the boil.
Step 4
Then reduce to a simmer for 5 minutes or until the veg is cooked. Scatter the turkey over the top and serve with rice.
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