Maesri Panang curry paste is a flavour straight from central Thailand, a milder curry with a slightly sweeter flavour. Often paired with beef or pork and made more like a stir-fry.
Fry the paste in a little oil, then add 200ml coconut milk, cook for a few minutes before adding 600g of sliced pork or beef. Add another 200ml of coconut milk, a few kaffir lime leaves and simmer on a medium heat until the meat is cooked.
Allergens: none
Ingredients: Dried chilli pepper (30%), garlic, shallot, lemongrass (10%), sugar, salt, kaffir line (2%), galangal (1%), spices, acidity regulator: citric acid.
