Yellow Curry Paste.
It’s fragrant and has a beautiful bright yellow colour. Milder than red and green curry pastes, as the main ingredient is garlic rather than chilli.
Ingredients:
Lemongrass 23.0%, Garlic 18.5%, Shallot 18.5%, Salt 15.0%, Galangal 8.5%, Dried red chilli 7.5%, Coriander seed 3.5%, Kaffir lime peel 2.5%, Cumin 1.0%, Cinnamon 0.5%, Mace 0.5%, Turmeric 0.5%, Cardamom 0.5%.
Allergen:
Life Style:
Features:
Usage:
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, only half of the portion of curry paste should be used.
Storage:
Weight:
400g
Country of Origin:
Thailand
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