A delicious Thai curry traditionally cooked with coconut milk until most all the liquid is absorbed. Peanuts are a unique ingredient in this curry with the use of a thicker coconut milk or coconut cream. Panang curries are richer, sweeter and creamier than red or green curries. Traditionally it is made with beef but chicken, pork, prawns or even vegetables work very well. A favourite of mine is to make a ‘soup’ version of this curry. For the soup, you will also need to add a good quality stock and some egg noodles if you fancy it.
NOT SUITABLE FOR SHELLFISH ALLERGY SUFFERERS AS THIS BLEND CONTAINS SHRIMP POWDER!