Mae Ploy Panang Curry Paste 400g

Directions:

1. Stir-fry 50 g of Panang Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk.
2. Add 350 g of fresh meat and continue cooking.
3. Add another half cup (120 ml) of coconut milk, half cup (120 ml) of water and heat till boiling.
4. Add one and a half tsp sugar. Taste and season as required.
5. Garnish with fresh kaffir lime leaves and sliced chillies..
6. Serve with cooked jasmine rice.

Suggestion: For a milder flavour, you can use half the portion of curry paste.

Ingredients: Dried red chilli 20.5%, Lemongrass 20.0%, Shallot 16.5%, Salt 13.5%, Garlic 12.0%, Galangal 7.0%, Mungbean 0.4%, Shrimp paste (Shrimp 83%, Salt) 2.5%, Kaffir lime peel 1.5%, Coriander seed 1.5%, Cumin 0.5%, Pepper 0.5%.

Contains Shrimp
No Added MSG
No Preservative
No Artificial Colour