Chicken Penang Curry Spice Mix

$5.50$38.00

Penang curry, also spelled Phanaeng is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan’s book Tamra Kap Khao, published in 1890.
Phanaeng curry paste
The curry blend is made with dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, salt and is peanut free. It typically contains thick coconut milk/cream and has very little other liquids added

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Description

What you’ll need

  • Diced Chicken
  • Peanuts
  • Coconut Milk

Instructions to Prepare

See Quantities as per below table.

  • Add Oil and light fry the peanuts, also add a pinch of salt here in the peanuts, Keep aside
  • In a separate pan add the water and the diced chicken pieces to partially cook off. Cover the pan to retain the juices
  • Add the spice mix and stir well
  • Finally add the coconut milk and peanuts and simmer off. Simmer on low heat.
  • Chicken Penang is ready to serve
Spice Mix100grams1kg
Cooking Oil100ml1 Ltr
Water300ml3 Ltr’s
Diced Chicken1 Kg10 Kg
Peanuts100 grams1 Kg
Coconut Milk200ml2 Ltr’s
Cook Loss5%5%
Total Yield1.6 Kg16 Kg
PackRetail PackFood Service Pack
Serves8 serves80 serves
Yield1.75 kg17.5 kg

 

Hint:

  1. Garnishing with Coriander leaves and Ginger juliennes
  2. Add a dollop of Butter while cooking for a better taste

Ingredients: Dehydrated vegetables (tomato, garlic, onion), maltodextrin (maize), sugars, spices (fenugreek, ginger, cardamom, cloves, coriander, cumin, turmeric, nutmeg, cinnamon, pimento, cassia, fennel, pepper) Thickener (1422), salt, acidity regulator (330), canola oil, spice extract, colours (150a, 160c)

Allergens:

 

Nutritional Information

Per 100 grams
Energy1332kj
Protein5.3g
Fat, total2.5g
Fat, saturated0.4g
Carbohydrates64.3g
Sugars9.9g
Dietary Fibre6.9g
Sodium2532mg

Additional information

Choose Weight

100g, 1Kg

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