Coconut Milk 60%, Water 17.45%, Panang curry paste 10%, Coconut sugar 7.5%, Palm oil 3%, Fish sauce 2%, Flavor enhancer (Disodium 5' ribonucleotides) No Preservatives
Contains shrimp and fish
|Serving Size: 1/3 (80g)||Percent Thai RDI*|
|Serving(s) per container: about 3|
|Energy from Fat||100kcal|
|Trans Fatty Acid||0g|
|Dietary fiber||Less than 1g||2%|
|Calcium||Less than 2%|
|Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
Reference intake of an average adult (8400kJ/2000kcal)
Preparation and Storage
Preparation and Usage
1. Pour Panang Curry into a pot. Heat up on the stove to boil about 1 minute.
2. Add meat and simmer until cooked, about 5 minutes.
3. Add kaffir lime leaves and red chilli. Serve hot with cooked rice.
Add vegetables or meat as you like it or add water for clear curry.
Recipes (For 1 box)
Sliced meat 1 cup (about 1600g)
Sliced Kaffir lime leaves 2 tablespoons
Sliced red chili 1/2 chilli
Refrigerate after opening and use within 3 days.
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