Often referred to as a dry styled Thai curry, this warmly spiced and rich coconut based curry has the distinct flavor of bergamot. A popular curry in Thai cuisine since it is suited to a variety of meats.

This dish is best prepared with slices of chicken, beef, pork or prawns but can also be used with lamb.

Combined cooking sauce with 250g of thinly sliced chicken, bring contents to boil, stir regularly, reduce heat and simmer for another 10 minutes. For a microwave user, cover a container and cook on high for 5 minutes. Stir and then heat again for another 4 minutes.

Add a few slices of red chilies that are thinly sliced and serve with rice. Try it with toast or wrap with enchilada or even as a sauce with noodles or spaghetti.

Coconut Milk, Vegetable Oil, Shallots, Garlic, Sugar, Fish Sauce, Chillies, Shrimp Paste, Salt, Lemongrass, Spices (Less than 2%), Galangal, Kaffir Lime Leaves, Thickener:- Guar Gum, Coriander, Kaffir Lime Peel. Water Added.

	PRODUCT NAME	PACKING	OUT SIDE DIMENSION	GROSS WT	LOADING/FCL
	KAENG PANAENG CURRY	12X290 g.	21.0x27.5x11.0 cm.	4.5 kg.	4400 Cs