Description: Mae Ploy Panang Curry Paste 400g. A quick and easy way to make delicious and authentic Panang Curry at home.
Tuk Tuk Method: Stir-fry 50g of Mae Ploy Panang Curry Paste with 1 tbsp of soybean oil. Add 1 cup (240ml) of coconut milk. Add 350g of fresh meat and cook. Add another 120ml of coconut milk and 120ml of water and heat until boiling. Add 1-2 tsp of sugar, taste and season as required. Garnish with fresh kaffir lime leaves and sliced chillies. Serve with hot boiled rice and enjoy!
Storage: Store in a cool dry place, away from direct sunlight.
Ingredients: Dried Red Chilli 20.5%, Lemongrass 20.0%, Shallot 16.5%, Salt 13.5%, Garlic 12.0%, Galangal 7.0%, Mungbean 4.0%, Shrimp Paste (Shrimp 80.0%, Salt) 2.5%, Kaffir Lime Peel 1.5%, Coriander Seed 1.5%, Cumin 0.5%, Pepper 0.5%.
Nutrition Information:
|
Typical Values |
Per 100g |
|
Serving |
100g |
|
Energy |
694KJ / 165kcal |
|
Fats |
2.1g |
|
of which saturates |
0.5g |
|
Total Carbohydrate |
24.6g |
|
of which sugar |
4.4g |
|
Protein |
5.8g |
|
Salt |
14.4g |
Allergen Information: Contains Shrimp.
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