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Usage
1. Stir fry 50g Panang curry paste in 1 tablespoon oil then add 240ml coconut milk
2. Add 350g fresh meat and continue cooking
3. Add another 120ml coconut milk and 120ml water and bring to the boil
4. Add1 1/2 teaspoons of sugar, taste and season as required.
5. Garnish with lime leaves and sliced chillies.
Nutritional Information
Contains: Dried red chillie, Lemongrass, Shallot, Salt, Garlic, Galangal, Mung beans, Shrimp paste, Kaffir lime peel, Coriander seeds, Cumin, Pepper
Storage Requirements
Do not expose to sunlight and refrigerate once opened
On the Label
Barcode: 044738102360
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