Penang Curry Paste

Tasty Tips

Thai basil and kaffir lime leaf are traditionally added to this creamy curry.

Description

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.

Product Ingredients

Water, lemongrass, garlic, chilli, galangal, sunflower oil, sugar, salt, coriander, shrimp paste (shrimp, salt), cumin, kaffir lime peel, thickener (1442), food acid (citric). Contains crustacea.

Cooking Instructions

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.

Serves 4