#Saucing - Thai Panang Curry
Panang curry is made from red curry paste with roasted peanuts. This makes it a fairly mild curry with a nutty and creamy taste.
- 60 gram Mystic Bangkok
- 400 ml coconut milk
- 30 gram peanuts
- 20 gram oil
- 5 vegetable stock cube
Chop the peanuts finely in a food processor.
Heat the oil in a frying pan.
Add the Mystic Bangkok, stock cube and peanuts. Fry and stir for 1 minute.
Add the coconut milk.
Leave for 3 minutes and stir well.
Optional for a meal: add chicken before step 3 and add Thai stir fry vegetables (400 gram) before adding the coconut milk. Boil some rice (300 gram) in water according package.
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