Thai Panang Curry Paste 195g

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195g 100% Natural No Additives No added MSG Gluten Free Thick, salty, yet sweet with a nutty peanut flavour. Similar to a red curry, but with less spice. Pairs well as a base for thinly cut meat strips or vegetables. Buy Now At Woolworths Coles Harris Farm A ...Read more

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Description
Nutrition Information
Benefits
Recipe
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195g
100% Natural
No Additives
No added MSG
Gluten Free

Thick, salty, yet sweet with a nutty peanut flavour. Similar to a red curry, but with less spice. Pairs well as a base for thinly cut meat strips or vegetables.

Buy Now At

Woolworths

Coles

Harris Farm

AYAM™ Online Store

Most recent reviews

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Ingredients

Chilli, garlic, shallot, palm sugar, lemongrass, salt, sugar, galangal, soya bean oil, coriander root, kaffir lime peel, pepper, cumin, coriander seed.

Contains soy.

Made on equipment that processes products containing peanuts.

Nutrition Information Servings per package: 9.5 Serving size: 20g
	Ave. Quantity Per serving	Ave. Quantity Per 100g
Energy	172 kJ	862 kJ
Energy	41 Cal	206 Cal
Protein	Less than 1.0 g	2.0 g
Fat, total	1.3 g	6.7 g
Saturated	Less than 1.0 g	1.3 g
Carbohydrate	6.6 g	32.8 g
Sugars	5.7 g	28.6 g
Sodium	812 mg	4061 mg
Gluten	Not Detected	Not Detected

100% Natural

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.

Gluten-Free (Coeliac Australia Endorsed)

AYAM™ Meal Pastes (excl. AYAM™ Indonesian Vegetable, Thai Fried Rice and AYAM™ Japanese Curry Paste 185g) are gluten free and endorsed by Coeliac Australia.

Vegan Friendly

AYAM™ Thai Panang Curry Paste is Vegan friendly, which means authentic Asian meals without the guilt.

Thai Panang Chicken Curry

Serve 4 |

Prep 15 min |

10 minutes

Ingredients:

3½ tbsp AYAM™ Thai Panang Curry Paste
500g chicken thigh fillets, diced into 2cm pieces
270ml can AYAM™ Coconut Cream
2 tsp AYAM™ Fish Sauce
2 tsp AYAM™ Palm Sugar Syrup
½ cup water
1 cup snow peas, sliced
2 kaffir lime leaves, finely sliced

Method

SIZZLE: Fry curry paste in a wok over medium-high heat for 1 minute or until fragrant.
BROWN: Add chicken and toss to coat. Stir in coconut cream, fish sauce, palm sugar syrup and water.
SIMMER: Reduce heat and simmer for 5 minutes.
FINISH: Add vegetables, lime leaves and cook a further 3 minutes until the chicken is cooked and vegetables are tender.
SERVE: Serve with steamed rice.