Description
About this product
Mae Ploy Panang Curry Paste is a curry paste from Thailand, made with dried red chili peppers, lemongrass, shallot and galangal, among other ingredients. Use it as the base for a panang curry.
Usage and preparation
- Fry 50 g of curry paste.
- Add 400 g of coconut milk and 200 g of meat and aubergines.
- Let it simmer and add herbs and spices to taste.
For a milder aroma, use half the amount of curry paste.
Ingredients
Allergens
- Contains
- Crustaceans
Nutritional values
| Nutritional value | per 100 g |
| Energy | 596 kJ |
| Fat | 2.1 g |
| of which saturates | 0.5 g |
| Carbohydrate | 24.6 g |
| of which sugars | 4.4 g |
| Fibre | 12.2 g |
| Protein | 5.8 g |
| Salt | 14.4 g |
