Panaeng curry Paste

Panaeng curry Paste

THAI TRADITIONAL
Package
Aluminum Pouch		 NW
g		 Packing
per carton		 W x L x H
cm		 GW / carton
kg		 Q / FCL
20 feel carton
Retail pack
85 x 130 x 25 mm 80 10 x 10 x 80g 30.5 x 50.5 x 17.5 10.5 920
100 x 140 x 30 mm 100 10 x 10 x 100g 33 x 57 x 18.5 13.50 820
Food service
160 x 270 x 45 mm 1000 10 x 1Kg 32.5 x 36 x 15.5 10.8 1600
Move left or right to see more information
Categories: ,

รายละเอียด

INGREDIENTS

dry chilli, kaffir lime peel, galangal, shallot, garlic, lemongrass, coriander root, shrimp paste, whiter pepper, sugar, salt, palm sugar, fish sauce, coriander seed, cumin, vegetable oil

HOW TO COOK

Panaeng

  • Panaeng paste 80g
  • chieken or pork 400g
  • water 200g
  • coconut milk 200g
  • red chilli
  • kaffir lime leaves
  1. Stri-fry meat with Panaeng paste until cooked.
  2. Add coconut milk and water simmer until boil
  3. Add red chilli and kaffir lime leaves.
  4. Serve