The aromatics in the Panang curry and the abundance of flavours does make it a very good choice for re-heating leftover turkey meat. If you happen to have any bamboo shoots or red peppers add these to the curry as it gives another dimension of flavour & texture to the dish.
- 1/2 jar of Panang curry mix
- 300g of cooked turkey
- 100g sliced bamboo shoots
- 200ml thick coconut milk
- 2 fresh lime leaves
Scoop out 2 tablespoons of coconut cream from the canned coconut milk and set aside. This is going to be used as a garnish at the end.
Mix the remaining coconut milk and the Nonya Secrets Panang Curry mix into a heavy based saucepan and bring to the boil. Add the turkey meat, red pepper and bamboo shoots if used and simmer for 10 minutes until the meat is well heated and has absorbed the flavours of the curry.
Transfer onto serving bowl when ready to serve and garnish with the thick coconut cream and shredded lime leaves.