With coconut milk we get thick, salty, sweet and aromatic curry sauce to which meat is added, usually beef. The curry can be enriched with boiled peanuts, eggplants, bamboo shoots and others.
Preparation: (for 2 - 3 people): Stir 1 the content of the Panang Curry paste sachet (50g) with 2 tabblespoons of vegetable oil, heat one minute. Add 1 1/4 cups of coconut milk and keep stiring, then put 250 grams of your favourite meat. Season with palm sugar. Keep simmering for 10 - 15 minuts on medium heat. Add 1 tablespoon of sliced kaffir lime leaves and dress with basil leaves before serving. Serve with rice.
Ingredients: Shallot, dried red chilli 27%, lemon grass, garlic, salt, galangal, Kaffir lime peel, spices (cumin powder, coriander seed)
Typical nutritional information
Source: manufacturer's data
Units in box: 12 pcs.