Panang Curry Paste, 400g

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

Allergen information: shrimp.

Cooking direction:

• Stir-fry 50 g of red curry paste in 1 tbsp soybean oil, then add 1 cup (240 mL) of coconut milk.
• Add 200 g of fresh meat and continue cooking.
• Add another ½ cup (120 mL) of coconut milk and ½ cup (120 mL) of water, heat until boiling.
• Add 100 g of vegetables and cook until the vegetables soften.

Suggestion: for a milder flavour, half portion of the curry paste should be used.