Panang Curry Paste.
Phanaeng, also spelled phanang, panang, and other variants is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao, published in 1890. A popular phanaeng curry dish is pork phanaeng.
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%.
No Added MSG
No Artificial Colour
Stir-fry 50 g of Panang Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk.
Add 350 g of fresh meat and continue cooking.
Add another half cup (120 ml) of coconut milk, half cup (120 ml) of water and heat till boiling.
Add one and a half tsp sugar. Taste and season as required.
Garnish with fresh kaffir lime leaves and sliced chillies..
Serve with cooked jasmine rice.
For a milder flavour, you can use half the portion of curry paste.
Country of Origin:
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