#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 Bomba! 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 Bomba! 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.
Make your favourite Thai soup easily at home. Tom yum is a spicy clear soup with prawns.
Everyone loves an easy dip. Take Greek yoghurt as a base and spice it up with Bomba!
Make tender meatballs that are deliciously flavorful and never dry by adding the flavor paste to the minced meat.