Panang curry paste that serves as a base to make one of the most delicious and spicy curries in Thai cuisine
Cut 250g of beef or chicken into strips, bring 240ml of coconut milk to a boil along with the contents of the package.
Fry until oil appears on the surface.
Add the meat and continue cooking, add 1 glass of water and bring to a boil.
Add kaffir lime leaf and chili, add fish sauce to taste, serve with boiled Thai rice.
Another option is our vegetable panang with beef , ideal for using up leftovers.
Lobo, Mae Pranom or Cock brands depending on availability
