Use this paste to make the spicy Panang curry, named after the Thai island Penang. The paste includes the signature Thai flavours of lemongrass, galangal, kafir lime and garlic, and is slightly sweeter and milder than other Thai curries. It is also usually a little drier.
How to make Thai Panang curry
Start by frying 50g of the paste with oil, then pour in a cup of coconut milk to form the base of your sauce. Add your meat, along with more coconut milk then bring to the boil. Garnish with kaffir lime leaves or sliced chillies to finish.
Mae Ploy’s range includes Thai curry pastes, sauces and condiments. The name is inspired by a fictional character, created by Kukrit Pramoj – writer, scholar and Thailand’s prime minister in 1976. In his stories, Mae Ploy is a strong-minded guardian of Thai culture and heritage. An appropriate name for this authentic brand of Thai flavours!
Ingredients: Dried red chilli, lemongrass, shallot, salt, garlic, galangal, mungbean, shrimp paste (shrimp (crustaceans), salt), kaffir lime peel, coriander seed, cumin, pepper. Allergens are listed in bold. May contain fish.
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