Panang Curry Paste 400g

Current stock is best before end: May 2026

• No added MSG
• No preservatives
• No artificial colours

Directions:

• Stir fry 50g of curry paste in 1 tbsp oil, then add 240ml coconut milk
• Add 350g of fresh meat and continue cooking
• Add another 120ml of coconut milk and 120ml water and heat until boiling
• Add 1 1/2 tsp sugar. Taste and season as required.
• Garnish with fresh kaffir lime leaves and sliced chillies

For a milder flavour, use half the quantity of curry paste.
Ingredients:
Dried red chilli, Lemongrass, Shallot, Salt, Garlic, Galangal, Mungbeans, Shrimp paste (Shrimp, Salt), Kaffir lime peel, Coriander seed, Cumin, Pepper

Supplied in the manufacturer's original packaging.