The name of this curry paste suggests its Malaysian origin. It is a full bodied, creamy curry made with various spices and finely ground peanut which goes well with steamed jasmine rice. This is said to be the warm and friendly Thai curry for foreigners to start with. It is a full bodied, creamy curry made with various spices. Panang curry is usually made with beef, but it can also be used for seafood or chicken curries.
Chilli 36%, Lemongrass 16%, Shallot 12%, Garlic 10%, Salt 10%, Galangal 5%, Spices 5%, Baked Coarse Peanut 4%, and Shrimp Paste 2%
Contains peanut and shrimp., May contain fish derivatives in shrimp paste.
Preparation and Usage
Recipe: Kaeng Panang
1. Heat a skillet and add 1 cup (240ml) coconut milk together with contents of this packet.
2. Add slice 250g beef or chicken and stir-fry until done. Add 1 cup (240ml) water. Bring to a boil.
3. Add some kaffir lime leaves and chilli. Cook until tender.
4. Add fish sauce to taste. Serve with cooked rice.