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#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.


4 persons.


Preparation time: 10 min. 



  • 60 gram Mystic Bangkok
  • 400 ml coconut milk
  • 30 gram peanuts
  • 20 gram oil
  • 5 vegetable stock cube

Preparation method

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  1. Chop the peanuts finely in a food processor.

  2. Heat the oil in a frying pan.

  3. Add the Mystic Bangkok, stock cube and peanuts. Fry and stir for 1 minute.

  4. Add the coconut milk.

  5. Leave for 3 minutes and stir well.

  6. 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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