Not the same as other curry, Panang Curry is the rich thick and creamy curry with various herbs and spices. From the good taste with full bodied of this, make it also a popular curry in Thailand.
Cooking time 6 minutes | Serves 4 | Spicy Level: Medium
Preparation “Thai Panang Curry”
- 1 packet Panang Curry Paste 35 g
- 1 packet Coconut Milk Powder 40 g
- 1 packet Dried Chili 2 g
(item marked are prepared in this pack)
Chicken or preferred meat (cut into bite-sized pieces) 200 g
Water 80 ml (1 1/3 cups)
Cooking oil 2 tbsp
How to cook
- Heat cooking oil in saucepan, stir fry Panang Curry Paste for 1 minute on medium heat. Add meat and stir fry until cooked.
- Dissolve Coconut Milk Powder in 80 ml of hot water. Pour coconut milk into saucepan.
- Add Dried Spices (except Oxygen Absorber sachet, DO NOT EAT).
- A dash of fish sauce and sugar can be added, if desired. Serve hot.
No added MSG | No added preservatives | No artificial colours | No gluten | No meat (Do not contain any meat and meat product)
