2in1 Panang Curry Paste with Creamed Coconut Lobo 100g

฿65.00 (1.80 USD)

  • Southern Thailand style curry with coconut milk
  • No Preservatives Added
  • No Artificial Coloring and MSG Added
  • Halal
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Description

2in1 Panang Curry Paste with Creamed Coconut Lobo

100 grams.
Panang Curry (or “nam-prik-kaeng-phanaeng” in Thai language) represents the diversity of Thailand’s southern region. The name of this curry suggests its Malaysian origin – it refers to the island of Penang in Northern Malaysia bordering Southern Thailand. This variation of red Thai curry is thick, salty and sweet, with a nutty peanut flavor. It is a full bodied, creamy curry made with various spices and finely ground peanut which goes well with steamed jasmine rice. This is said to be the warm and friendly Thai curry for foreigners to start with.
Panang curry is usually made with beef, but it can also be used for seafood or chicken curries. For vegetarians and vegans, there are vegetarian/vegan alternatives for shrimp paste called “kapi chae” in Thai (literally means “vegetarian shrimp paste”), and the fish sauce can be substituted with a strong vegetable stock or soy sauce. Tofu can be used in place of meat.
2in1 Panang Curry Paste with Creamed Coconut LOBO brand is made from the fresh ingredients and very easy for use. The earliest known mention of Panang Curry appears in Mom Somchin Rachanupraphan’s book “Tamra Kap Khao“, published in 1890.

Ingredients

Creamed coconut 45%, Lemongrass 11%, Palm Sugar 10%, Garlic 8%, Chili 8%, Shallot 6%, Salt 5%, Galangal 4%, Shrimp Paste (Shrimp, Salt) 2%, Fish Sauce (Anchovy Fish, Salt, Sugar) 1%.

Cooking Instructions (Pork Panang Curry)

Prepare
  • 300g sliced pork
  • 1 cup water
  • kaffir lime leave, thinly sliced
  • chilli, sliced
  • 1 packet Lobo 2in1 Panang Curry Paste with Creamed Coconut
Directions
  1. Stir-fry content of Lobo 2in1 Panang Curry Paste with Creamed Coconut packet with small amount of water until coconut oil will come out
  2. Add pork and stir-fry a little.
  3. Pour some more water and continue cook.
  4. Pour remaining water and add chili. Bring to a boil.
  5. Add kaffir lime leaves. Cook until tender.
  6. Before serving, add fish sauce or salt and lime juice to taste.
  7. Serve with cooked rice.

Useful tips

Submerge the packet in hot water for 1 minute. Cut open, the paste will come out easily.

Allergen Information

Contains shrimp and fish.

Storage

In a cool dry place.

Additional information

Weight 130 g
Dimensions 16 × 11 × 2.5 cm

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