PANANG CURRY PASTE 400g.

How to cook Heat 1 tbsp of oil and this Panang curry paste in a saucepan. Stir 1 minute and add 400 g. of chicken or meat until done. Then slowly pour 200ml. of coconut milk and add palm sugar according to taste. Turn the heat down low. Simmer for 5 minutes and stirring occasionally. Season with fish sauce. Garnish with fesh basil leaves and chilli. Serve with steamed rice or noodles. Ingredients

DRIED RED CHILLI	30%
SHALLOT	15%
GARLIC	14%
SALT	13.5%
LEMON GRASS	13%
SPICE	6%
GALANGAL	5%
SHRIMP PASTE	2%
KAFFIR LIME	1.5%