A taste of thai, panang curry paste

Short Description

A Taste of Thai Panang Curry PasteGarlic, Chili, Sugar, Onion, Lemongrass, Dextrose, Salt, Galangal, Paprika Oleoresin, Cumin Powder, Kaffir Lime Peel, Sand Ginger, Coriander, Mace, White Pepper Powder, Kaffir Lime Leaf Powder, Clove Powder.Taste of Thai Panang Curry Paste. Real Thai real easy. Gluten free. With chilies & sweet spices. Directions Panang curry sauce:Pour 1 can (13. 5 oz) A Taste of Thai coconut milk, regular or lite, into a saucepan. Over high heat, whisk in 1 tablespoon panang curry paste. Add a dash of fish sauce, or salt, to taste. Bring to a boil stirring frequently. Reduce heat and cook 3-4 minutes until thickened. Use prepared sauce in any of these ways:Pour over grilled fish, chicken, pork or beef. Stir into cooked rice noodles or jasmine rice. Add to stir-frys. Refrigerate unused sauce for no more than two days. Refrigerate unused paste up to three months.

Long Description