PANTAI Panang Curry Paste 114G
PANTAI Panang Curry Paste 114G
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🛒 Product description
PANTAI Panang Curry Paste 114G is an aromatic Thai seasoning paste with authentic ingredients such as red chili, lemongrass, garlic and kaffir lime peel. Perfect for a creamy panang curry with coconut milk or as a marinade for meat, fish and tofu.
🍽️ Serving suggestion
Refine with coconut milk and fresh herbs and serve with jasmine rice.
⏲️ Preparation time
Approximately 10 minutes.
🍜 Types of use
Curry: Ideal for classic Panang Curry with vegetables and proteins.
Marinade: Aromatic seasoning paste for meat, fish or tofu.
Wok dishes: Perfect for quick Thai stir-fry dishes.
🥗 Ingredients & Allergens
Szalotka, garlic, red chili (15%), salt, lemongrass, galangal, coriander seeds, cumin, kaffir lime peel, mung beans, acidifier: E330.
⚠ May contain traces of soy, sesame and peanuts.
📊 Nutritional information (per 100g)
Energy: 513 kJ / 123 kcal
Fat: 2.2 g (of which saturated fatty acids: 0.3 g)
Carbohydrates: 13.7 g (of which sugar: 1.1 g)
Fiber: 11.4g
Protein: 6.4g
Salt: 9.9g
👨🍳 Preparation & consumption recommendations
Dissolve in coconut milk and combine with meat, fish, tofu or vegetables. Ideal for wok dishes or as a base for a spicy curry sauce.
📦 Storage recommendation
Store in a cool and dry place. After opening, store in the refrigerator and use within a few weeks.
ℹ️ More information
🏭 Manufacturer & Importer
Manufacturer: Pantai
Importer: See product packaging.
⏳ Best before date
See product packaging.
📖 More about the product
What is Panang Curry?
Panang Curry is a creamy and slightly sweet version of the classic Thai curry. The combination of coconut milk, spicy chili paste and aromatic spices gives it its unmistakable depth of taste.
Why PANTAI Panang Curry Paste?
The PANTAI Panang Curry Paste offers an authentic blend of traditional ingredients. It is vegan, gluten-free and lactose-free - perfect for a conscious diet.
👩🍳 Recipe ideas
🥘 Classic Panang Curry with Chicken
Preparation:
- Fry 2 tablespoons of panang curry paste in a pan with a little oil.
- Add 400 ml coconut milk and mix well.
- Cut 300 g chicken, 1 red pepper and 1 carrot into thin strips and add to the sauce.
- Simmer for 5-7 minutes until the meat is cooked through.
- Garnish with fresh Thai basil and serve with jasmine rice.
🥦 Vegetarian Panang Curry with Tofu
Preparation:
- Cut tofu into cubes and fry until crispy.
- Heat panang curry paste with coconut milk in a pan.
- Add vegetables of your choice (e.g. broccoli, peppers, snow peas) and cook briefly.
- Fold in the tofu and serve with fresh coriander.
