Panang Curry Paste
Made In: Thailand Capacity: 1 kg Quantity Per A Package: 12 Kosher: Not Kosher
Catalog Number: 1-12-12
Thai curry differs greatly from Indian curry. While Indian curry is based around dry spices, Thai curry is based around pastes made of “wet” seasonings such as lemongrass, galangal, shallot, garlic and chili, with small amounts of dry spices added. Thai curry is made by crushing all of its ingredients with a mortar and pestle into a smooth paste. During cooking the paste is quick-fried, then liquids such as meat or vegetable stock are added to it, followed by meat, fish, seafood, vegetables and fruit. Most variations of Thai curry are based around coconut cream or milk, but some variations do not include coconut milk.