$3.99
Panang Curry is a drier curry dish because it is prepared with less coconut milk than other types of curry. Cook together with pork, beef, chicken, seafood or tempeh for a ready meal after work. Add fish sauce or sea salt if desired. to balance the flavors.
Once opened, close tightly and refrigerate up to one year.
Panang or Phanaeng Curry is a hearty Thai dish. Create this classic at home with the help of Mae Ploy’s Curry Paste. Simply add coconut milk and your favorite protein (shrimp, chicken, pork, beef, tofu, they all work well) to this sweet-salty curry dish.
Ingredients:Chili, garlic, onion, shrimp paste, lemon grass, spice, galangal, salt. No preservative and colorant added. Product of Thailand.
| Weight | 450 g |
|---|
This is a very easy way to add Thai spice to any quick noodle dish. Boil 1 can with 1.5 cans water, serve with rice noodles.
Green curry from Maesri is similar to other brands of green curry paste that we carry.
For a quick delicious Thai dish using this product, stir fry one can with 2 cups of coconut milk, and cook until it boils. Add 1 3/4 lb chicken, then add two cups coconut milk, and stir until chicken is tender. Add 1/2 lb eggplant, and keep stirring until cooked. Sprinkle with fresh Thai basil leaves, and fresh Thai chiles. Serves 5-7. Serve with jasmine rice.
P.Prateepthong Shrimp Paste is a popular brand of shrimp paste that is commonly used in Southeast Asian cuisine, particularly in Thai and Malaysian dishes. Made from fermented shrimp, salt, and sometimes other ingredients such as garlic or chilies, shrimp paste is a key ingredient in many Southeast Asian recipes.
Cook Leang Curry Paste with canned or fresh mushrooms, long beans, pumpkin and other vegetables to make a nutrious, quick one dish meal. Season to taste with fish sauce and serve over steamed jasmine rice.
Recipe: Boil 1 can of MaeSri Leang Curry Paste with 2 1/4 cup water. Add 500g of vegetables such as mushroom, long bean, baby corn, pumpkin, hairy basil, until cooked. Serve with steamed jasmine rice.
