Paneng curry paste 100g Nam Jai

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Paneng is a type of Thai curry that is generally milder than other Thai curries. It t includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds,garlic, shrimp paste and salt.

100g

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Ingredients

  • 1 1/2 cups (10 oz, 300 grams) beef, pork fillet or tenderloin, thinly sliced
  • 4 tablespoons (50 grams) homemade panang curry paste or ready-made
  • 2 tablespoons (40grams) palm sugar
  • 2-3 tablespoons (30-45 ml) Thai fish sauce
  • kaffir lime leaves - 3 torn into pieces, discarding the stem and 4 finely shredded
  • 1/2 cup (1/2 oz, 30-45 ml) fresh sweet basil leaves
  • 1 big red chilli, sliced
  • 4 tablespoons roasted ground peanuts (optional)
  • 1,5 cup of coconut milk or cream

Preparation

  1. Add cup of coconut milk to wok pan,add the panang curry paste and fry for few minutes . Once the paste is cooked add the meat and cook until the outside of the meat is cooked. Then add half cup of coconut cream and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add half the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.

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Paneng curry paste 100g Nam Jai

Paneng curry paste 100g Nam Jai

Paneng is a type of Thai curry that is generally milder than other Thai curries. It t includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds,garlic, shrimp paste and salt.

100g

Free shipping

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