The basis of the probably most popular Thai curry.
unit: 50g
brand: Aroy-D

With coconut milk you get thick, salty & sweet, aromatic curry sauce. You can add to it a meat, usually beef. The curry can be enriched with boiled peanuts, eggplants, bamboo shoots and other ingredients.

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 20%, lemon grass, garlic, salt, galangal, Kaffir lime peel, spices (cumin powder, coriander seed)