Panang Curry Paste.
Rich and Spicy. The taste you can experience from the secret recipes by Mr. Kanok and Mrs. Wan, the known Thai food specialities for over 30 years. Their cooking recipe is legendary, as all the ingredients are generously and carefully selected in each manufacturing step, making the food you cook have a savoury taste.
Red Chilli (21%), Garlic, Lemongrass, Spices (Coriander, Cinnamon, Pepper, Mace), Shallot, Salt, Galangal, Palm Oil, Shrimp (crustacean) Paste.
|Typical Value||Per 100g|
|Energy||1583kJ / 191kcal|
|Of which Saturates||1.0g|
|Of which Sugars||2.8g|
Including cereals containing gluten.
See ingredients in bold.
Suitable for vegetarian.
Use for curry.
Gently cook off 100 g Kanokwan Panang Curry Paste
with a small amount of vegetable oil over a medium heat for 1 min.
Add 500 g of diced meat or vegetables and simmer for 2 minutes. Add 400ml of coconut milk, 500 ml water, 150 g young aubergines, sweet basil leaf,
kaffir lime leaf and chilli and cook through.
Serve with Thai Ho Mali Jasmine rice.
Also great in salmon.
Store in a cool dry place.
Once opened, refrigerate and consume within 7 days. Suitable for home freezing.
For Best Before End: See packaging.
Country of Origin:
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