Water, Coconut Milk, Potato, Onion, Bamboo Shoot, Panang Red Curry Paste (Onion, Chilli, Lemon Grass, Garlic, Salt, Coriander), Shallot, Thickener: Modified Corn Starch, Salt, Kaffir Lime Leaves, Palm Sugar, Kaffir Lime Peel, Soy Sauce (Soy Bean, Salt, Wheat), Cumin, Thickener: Xanthan Gum, Paprika Powder, Natural Colour: Paprika, Cardomom
Preparation & Storage
- PREPARATION SUGGESTIONCut about 400g of beef brisket, rib or rump into strips and sautéin Thai Taste rice bran oil until cooked through. Add the jar of curry sauce and turn the heat down, simmer on a very low heat for about half an hour. Serve with Thai Taste sticky rice and garnish with sliced fresh red chillies. You may substitute pork or duck and follow the same recipe.
Refrigerate any unused portion and consume within one week.