Panang curry is a type of curry that is dryer and sweeter than other popular Thai curries. It actually takes its name from the Panang Island off the western Malaysian coast. Because of this connection, Panang curry is most popular with Thai people in the south of the country. Compared to the more popular Thai green and red curries, Panang curry is sweeter and creamier and less spicy. Perhaps this is one of the reasons that it is so popular with foreigners, and why it is now eaten in countries across the world.
Although there are other kinds of Panang, by far the most popular and well known dish is beef Panang. A typical Beef Panang curry normally consists of beef, coconut milk (although a lot less than is used in other Thai curries), lime leaves, peanuts and of course chillies. But the most important ingredient is the Panang curry paste.
Mae Ploy Panang curry paste is made from an exotic blend of chilli, garlic, spices, lemongrass, shallot and galangal amongst other herbs and spices. The blending together of these ingredients combines to make the delicious and rich creamy taste that genuine Panang curry is famous for.
Ingredients:
Dried red chilli 20.5%, Lemongrass 20.0%, Shallot 16.5%, Salt 13.5%, Garlic 12.0%, Galangal 7.0%, Mungbean 0.4%, Shrimp paste (Shrimp 83%, Salt) 2.5%, Kaffir lime peel 1.5%, Coriander seed 1.5%, Cumin 0.5%, Pepper 0.5%.
Contains Shrimp
No Added MSG
No Preservative
No Artificial Colour
These tubs are fully resealable.
Product of Thailand.
