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Mae Ploy Panang Curry Paste

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(From 1 Reviews)

A delightful blend of spices and ingredients such as lemongrass which provide the fresh distinct flavour. Good for stir-fry and curries. No preservatives or colourant added. For a milder flavour use less paste.

Usage Instructions 
Stir-fry 50g of Panang Paste in 1 tbsp soybean oil, then add 1 cup (240ml) of coconut milk. Add 350g of fresh meat and continue cooking. Add another 1/2 cup (120ml) of coconut milk and 1/2 cup (120ml) of water, heat until boiling. Add 1 1/2 tsp sugar. Taste and season as required. Garnish with fresh kaffir lime leaves, sliced chillies. For a milder flavour, half portion of the curry paste should be use

Storage Instructions 
Not expose to sunlight. Once opened keep refrigerated and use within best before date



Mae Ploy

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Dried Red Chilli 20.5%, Lemongrass 20%, Shallot 16.5%, Salt 13.5%, Garlic 12%, Galangal 7%, Mungbean 4%, Shrimp Paste (Shrimp 83%, Salt) 2.5%, Kaffir Lime Peel 1.5%, Coriander Seed 1.5%, Pepper 0.5%, Cumin 0.5%.


An extremely good paste

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