No preservatives or colours added.
Stir-fry 50g of Panang Curry Paste with 1 cup (200g) of coconut milk, then add another 1 cup of coconut milk and heat until boiling. Add 350g of meat, 1/2 cup of water and continue cooking. As the meat is done, sprinkle with kaffir lime leaves and fresh chillies. Taste before seasoning.
Dried red chilli, lemon grass, shallot, salt, garlic, galangal, mungbean, shrimp paste (shrimp, salt), kaffir lime peel, coriander seed, cumin, pepper.