Panang Curry Paste 50g

Recipe: Kang Panang
1. Heat a skillet and add 1 cup (240 ml.) coconut milk together with contents of this packet.
2. Add 250 g. sliced beef or chicken and stir-fry until done. Add 1 cup (240 ml.) water and bring to a boil. *For tastier and creamier curry, substitute water for coconut milk or milk*
3. Add fish sauce to taste. Bring to a boil and remove from heat.
4. Garnish with hair-thin julienned kaffir lime leave and sliced red chilli. Ready to serve.

Ingredients: Chilli 36%, Lemongrass 16%, Shallot 12%, Garlic 10%, Salt 10%, Galangal 5%, Spices (Kaffir Lime Peel, Coriander, White Pepper) 5%, Baked Coarse Peanut 4%, Shrimp Paste (Shrimp, Salt) 2%