MAE PLOY PANANG CURRY PASTE (VEGETARIAN)

Lemon grass 22.5%, Dried red chilli 18%, shallot 15%, garlic 14.3%, salt 14.3%, galangal 8.4%, mungbean 3.8%, coriander seed 1.9%, kaffir lime peel 0.9%, cumin 0.5%, pepper 0.4%

Nutritional Information

Information	Per serving
Energy (KJ/KCal)	456/109 per 100g
Fat	0.8g
of which Saturates	0.2g
Carbohydrate	15g
of which Sugars	2.1g
Fibre	10g
Protein	5.4g
Salt	13.8gg

Preparation and Safety

No preservative No added MSG No artificial color Non GMO Gluten free Direction: - stir-fry 50g, of vegetarian panang curry paste in 1 tbsp soybean oil, then add 1 cup (240ml) of coconut milk. - Add 350g of vegetarian food and continue cooking. - Add another ? cup (120ml) of coconut milk and ? cup (120ml) of waer, heat until boiling. - Add 1 ? tsp sugar. Taste and season as requited. - Garnish with fresh kaffie lime leaves, sliced chillies.

Packaging

Tab

Storage

Not expose to sunlight. Store in cool dry place, refrigerate after opening.

Thailand