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Panang Curry Paste ORIENT GOURMET, 200 g

  • €1,99

Authentic Thai Panang Curry Paste

Unleash the Rich and Creamy Flavors of Thailand

Discover the depth and complexity of Thai cuisine with our Authentic Thai Panang Curry Paste. Made from a premium blend of all-natural ingredients, this Panang curry paste offers a rich, creamy, and mildly spicy flavor profile that is perfect for creating traditional Panang curry, as well as enhancing a variety of other dishes. Convenient and ready-to-use, this paste provides the authentic taste of homemade curry without the hassle. Transform your everyday meals into exotic culinary experiences with the robust and aromatic flavors of Panang curry!

 

Basic Panang Curry Recipe Using Thai Panang Curry Paste

Ingredients:

  • 2 tablespoons Authentic Thai Panang Curry Paste
  • coconut milk to taste
  • 450 g beef, thinly sliced (or chicken, pork, tofu for a vegetarian option)
  • 1 tablespoon peanut butter (optional, for extra creaminess)
  • 1 red bell pepper, sliced
  • 1 small onion, chopped
  • 1-2 kaffir lime leaves, thinly sliced (optional)
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 teaspoon sugar
  • Fresh basil leaves (for garnish)
  • Cooked jasmine rice (for serving)

Instructions:

  1. Prepare the Ingredients:

    • Gather all your ingredients and slice the beef and vegetables.
  2. Cook the Curry Paste:

    • In a large pot or wok, heat a little oil over medium heat. Add the 2 tablespoons of Authentic Thai Panang Curry Paste and cook for about 2-3 minutes, stirring frequently until fragrant.
  3. Add the Coconut Milk:

    • Gradually add the coconut milk, stirring well to combine with the curry paste. Bring to a gentle simmer.
  4. Cook the Beef:

    • Add the thinly sliced beef to the pot and cook for about 5 minutes, or until the beef is just cooked through.
  5. Add Vegetables and Peanut Butter:

    • Stir in the sliced red bell pepper and chopped onion. If using peanut butter, add it now and stir well to combine. Simmer for another 5 minutes, or until the vegetables are tender.
  6. Add Seasonings:

    • Add the fish sauce, sugar, and thinly sliced kaffir lime leaves (if using). Stir to combine and let it simmer for a few more minutes.
  7. Serve:

    • Taste and adjust seasoning if necessary. Serve the curry hot over cooked jasmine rice, and garnish with fresh basil leaves.

Enjoy your homemade Thai Panang Curry with its rich and creamy flavors!