Thai basil and kaffir lime leaf are traditionally added to this creamy curry.
Try our classic Mild Penang Curry paste. Milder than green or red curry it is characterised by mild red chilli, stronger flavour of lemongrass and the saltiness of shrimp paste. Penang curry is widely enjoyed for its mild creamy flavour.
Water, lemongrass, garlic, chilli, galangal, sunflower oil, sugar, salt, coriander, shrimp paste (shrimp, salt), cumin, kaffir lime peel, thickener (1442), food acid (citric).
1.Heat 1 tbsp oil in a wok on medium low heat, cook ½ jar Penang Curry Paste for 1 minute.
2.Add 400g diced chicken thigh, 400mL coconut milk, 2 tsp fish sauce, 1 tsp sugar and 1 shredded kaffir lime leaf. Increase heat and simmer, covered for 10 minutes.
3.Add 1 punnet cherry tomatoes and cook for 1 - 2 minutes until skins begin to split
4.Remove from heat, stir in ½ cup Thai basil leaves and serve.
Servings Per Package
|Average Quantity||Per Serving||Per 100g|
| - saturated||0.1g||0.5g|
| - sugars||1.3g||4.9g|
Whilst all care has been taken to ensure this information is correct, please refer to the product label for further information.