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• Thai Panang Curry Paste with Coconut Cream Powder and Dried Spices ◂ Back
Thai Panang Curry Paste with Coconut Cream Powder and Dried Spices
code size content/carton dimension(WxLxH cm.) GR.WT./CTN. (Kg)
3217 153 g. 12 26.2x34.8x13.4 2.60
Directions :1. Mix coconut cream powder with 1 cup of hot/warm water. Stir until powder has completely dissolved. Set aside. 2. Place a wok on a medium heat. Add Thai Panang Curry Paste and gradually add the coconut cream. Stir together until fragrant. 3. Add 250 g of chicken or meat of your choice and stir together. Add any remaining coconut cream and bring to a boil. Then, add dried spices, stir well and leave to simmer on a low heat until sauce has thickened. Turn off the heat and serve with steamed rice.