Panang Curry Paste 195g
100% Natural
No Additives
No Added MSG
Gluten Free
 
195g 100% Natural No Additives No added MSG Gluten Free   Thick, salty, yet sweet with a nutty peanut flavour. Similar to a red curry, but with less spice. Pairs well as a base for thinly cut meat strips or vegetables.   Buy Now At Woolworths ...Read more
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  • Description
  • Nutrition Information
  • Benefits
  • Recipe
  • Reviews
  • 195g
  • 100% Natural
  • No Additives
  • No added MSG
  • Gluten Free

 

Thick, salty, yet sweet with a nutty peanut flavour. Similar to a red curry, but with less spice. Pairs well as a base for thinly cut meat strips or vegetables.

 


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Ingredients

Chilli, garlic, shallot, palm sugar, lemongrass, salt, sugar, galangal, soya bean oil, coriander root, kaffir lime peel, pepper, cumin, coriander seed.

Nutrition Information

Servings per package: 9.5

Serving size: 20g

 

Ave. Quantity Per serving

Ave. Quantity Per 100g

Energy

172 kJ

862 kJ

41 Cal

206 Cal

Protein

Less than 1.0 g

2.0 g

Fat, total

1.3 g

6.7 g

Saturated

Less than 1.0 g

1.3 g

Carbohydrate

6.6 g

32.8 g

Sugars

5.7 g

28.6 g

Sodium

812 mg

4061 mg

Gluten

Not Detected

Not Detected


100% Natural

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.


Gluten-Free (Coeliac Australia Endorsed)

AYAM™ Meal Pastes (excl. AYAM™ Indonesian Vegetable, Thai Fried Rice and AYAM™ Japanese Curry Paste 185g) are gluten free and endorsed by Coeliac Australia.


Vegan Friendly

AYAM™ Thai Panang Curry Paste is Vegan friendly, which means authentic Asian meals without the guilt.


Panang Chicken Curry

pax icon 4 people   | time 25 minutes
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Ingredients

  • ⅓ cup AYAM™ Thai Panang Curry Paste
  • 500g chicken thigh fillets, diced into 2cm pieces
  • 270ml can AYAM™ Coconut Cream
  • 2 tsp AYAM™ Fish Sauce
  • 2 tsp AYAM™ Palm Sugar Syrup
  • ½ cup water
  • 1 cup sliced snow peas
  • 1 cup sliced red capsicum
  • 2 kaffir lime leaves, finely sliced
 

Method

  1. Fry Curry Paste in a wok over medium-high heat for 1 min or until fragrant. Add chicken and toss to coat.
  2. Stir in Coconut Cream, Fish Sauce, Palm Sugar Syrup and water. Reduce heat and simmer for 5 min.
  3. Add vegetables, lime leaves and cook a further 3 min until chicken is cooked through and vegetables are tender.
  4. Serve with steamed rice.
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