Description
How to cook
Recipe 1 : Stew 500 g. of vegetarian or tofu with 100 g. of Panang curry paste and 200 g. of coconut milk until done. Then slowly pour 200 g. of concentrate coconut milk and add kaffir leaves. Taste and seasoning as needed before serving.
Recipe 2 : Heat 25 ml. of oil in a saucepan together with 50g. of paste (or to taste). Add 150 g. of vegetable or tofu, stir-fry until done. Add kaffir leaves and slice of red chilli. Turn the heat down. Taste and seasoning as needed before serving.
Ingredents
| DRIED RED CHILLI | 30.5% |
| SHALLOT | 15.5% |
| GARLIC | 14% |
| SALT | 14% |
| LEMON GRASS | 13.5% |
| SPICE | 6% |
| GALANGAL | 5% |
| KAFFIR LIME | 1.5% |
