Description
How to cook
Heat 1 tbsp of oil and this Panage 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.
Ingredents
| 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% |
