Thai Panang Curry Paste 195g

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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 Coles Harris Farm A ...Read more

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Description
Nutrition Information
Benefits
Recipe
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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

Coles

Harris Farm

AYAM™ Online Store

Most recent reviews

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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.

Contains soy.

Made on equipment that processes products containing peanuts.

Nutrition Information Servings per package: 9.5 Serving size: 20g
	Ave. Quantity Per serving	Ave. Quantity Per 100g
Energy	172 kJ	862 kJ
Energy	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

Serve 4 |

25 minutes

Ingredients:

⅓ cup Panang curry paste
500g chicken thigh fillets, diced into 2 cm pieces
270ml can coconut cream
2 tsp fish sauce
2 tsp palm sugar, grated
½ cup water
1 cup snow peas, sliced
1 cup red capsicum, sliced
2 kaffir lime leaves, finely sliced

To serve:

1 cup bean shoots
1 long red chilli, finely sliced
½ cup fresh coriander, to garnish
Coconut basmati rice, cooked

Method

In a wok over medium-high heat, fry off the curry paste for 1 minute or until fragrant. Add chicken and cook, stirring for a couple of minutes.
Add coconut cream, fish sauce, palm sugar and water. Reduce heat and simmer for 5 minutes.
Add snow peas, red capsicum and lime leaves. Cook for a futher 3 minutes or until chicken is cooked through and vegetables are starting to soften.
Place the curry in bowls, topped with bean shoots, fresh chilli and coriander. Serve with a side of coconut basmati rice.