Thai Panang Curry Paste 400g



Dried red chilli 20.5%, Lemongrass 20%, Shallot 16.5%, Salt 13.5%, Garlic 12%, Galangal 7%, Mung bean 0.4%, Shrimp paste(shrimp 83%,salt 2.5%), Kaffir lime peel 1.5%, Coriander seed 1.5%, Cumin 0.5%, Pepper 0.5%.

No added MSG, No preservative, No Artificial colour.

Cooking Instructions
Stir-fry 50g of panang curry paste in 1 tbsp. soya bean oil, add 1 cup(240ml) of coconut milk.
Add 350g of meat/Vegetables and continue cooking.
Add another half cup(120ml) of coconut milk, half cup of water and bring to boil.
Add one and half tsp sugar. taste and season as required.