Pan-fried 1kg turkey breast chunks, set aside. In the same pan, cooked shallots, garlic, fresh ginger, fresh turmeric, lemongrass, galangal, coriander seeds, lime leaves. Stirred in 50g panang curry paste and 500ml coconut milk.

Simmered 10 min, then added turkey back in with some carrot matchsticks. Turned off the heat, finished with chopped red chilli, coriander leaves, spring onions.

Served with jasmine rice.