Cock Panang Thai Curry Paste

Product Description

• A milder type of Thai red curry, panang (or phanang or panang or even phanaeng) curry paste makes a thick, salty and sweet curry sauce with the distinctive flavour of kaffir lime leaves. In Thailand, panang curry is often make with pork, but it is equally a brilliant as chicken panang, fish panang, prawn panang or vegetable panang. Simply add a bit of oil, some meat/fish/vegetables and a good amount of coconut milk. Bring Thailand home with a proper Thai sauce.

Information

Ingredients

Dried red chilli 27%, lemongrass, shallots, garlic, salt, kaffir lime peel, galangal, ground cumin, coriander seeds.

Nutritional Information

• For allergens, see ingredients in bold.

Preparation

• Cook before consumption.
• Recipe suggestion (2-3 person): Add 50g of curry paste with 2 tbsp vegetable oil to gentle heat. Add 600ml coconut milk. Keep stirring. Add 250g of meat, fish and/or vegetables and cook until done. Add any fish sauce, palm sugar, or any other seasoning to taste. Finish with sliced chillis, chopped lime leaves and/or fresh basil. Serve with steamed rice.

Storage

Store in a cool, dry place. Keep in refrigerator after opening. For Best Before date, see lid.

Name and address

• Thai World Import & Export
• 2532 Trok Nokket
• Ratchadaphisek Road,
• Bangklo,
• Bang Kho Laem,
• Bangkok 10120
• Thailand

Net Contents

400g e