Ingredients List: Fully Refined Soybean Oil, Dried Red Chilli, Lemongrass, Thai Garlic, Shallot, Tamarind Paste, Corriander, Salt, Galangal, Cumin Powder, Kaffir Lime, Massaman Powder, Corriander Powder, Cumin Powder, Cardamom Powder, Star Anise, Nutmeg Powder, Cloves, Cinnamon Powder, Bay Leaves, White Pepper Powder

Allergy Advice: Not suitable for Soybean allergy sufferers.

Feature: None.

Origin: Thailand.

Package Type: Paper Box

Storage: Keep in a cool and dry place, away from direct sunlight.

Storage Type: Ambient.

Instructions for Use: Heat 2 tbsp vegetable oil in a sauce pan Add Panaeng curry paste and 150 ml of coconut cream. Stir-fry until an aroma develops then lower the heat Add coconut cream, chicken breast Add sugar and fish sauce Simmer until cooked through Add chilies and kaffir lime leaves