Mae Ploy Panang Curry Paste

Mae Ploy Panang Curry Paste is built on dried red chilli, lemongrass, shallots and lime peel, with a touch of cumin and coriander. The flavour is aromatic and hot, and with coconut milk the sauce becomes creamy and rich. Usually 1–2 teaspoons are enough for full flavour.

How to enjoy it:

• Panang curry: Fry the paste, add coconut milk and sliced meat and simmer.
• Chicken or beef: Gives thinly sliced meat a rich, spicy sauce.
• Vegetables: Try it with peppers, beans and tofu.
• Topping: Shredded lime leaves and basil at the end.

Ingredients: dried red chilli 20.5%, lemongrass 20%, shallots 16.5%, garlic 12%, salt 13.5%, lime peel 15.5%, galangal 7%, cumin 0.5%, coriander seeds 1.5%, shrimp paste (shrimps 80%, salt 20%) 2.5%, mung beans 4%, pepper 0.5%.

Nutritional value per 100 grams: