Wolf All in One Panang Curry Cooking Kit (Vegetarian) 271g

Regular price €3,95

SKU: OD01324 │ Country of origin: Thailand

Lobo's all-in-one Panang curry cooking kit lets you easily prepare one of Thailand's richest dishes, with a creamy, spicy, and slightly sweet flavor .

It includes curry paste, coconut milk, and seasonings—everything you need to create a thick, aromatic, and flavorful sauce in just a few steps.

The Panang profile is characterized by notes of peanut, lemongrass, and mild chili , making it ideal for pairing with tofu, vegetables, or seitan.

This format is vegetarian and practical , designed for hassle-free cooking and enjoying at home as if it were a restaurant dish.

Make it easy, fast and delicious with OKIDOKI Asian Market , your Asian cooking kit store for effortless cooking.

Spicy Level:
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1. Heat a pan and add 200g of coconut milk along with 50g of Panang curry paste.

2. Fry, stirring, until the oil rises to the surface.

3. Add 250g of sliced ​​beef and sauté until cooked.

4. Add 240 ml of water. Bring to a boil.

5. Sprinkle 1g of dried kaffir lime leaves and 20g of chopped peanuts.

6. Serve with cooked rice.

Tip: For a richer, creamier, and thicker curry, substitute the water with coconut milk or milk.

Coconut milk 74%: water, coconut extract 29.6%, emulsifier: E435, stabilizer: E466.
Panang Curry Paste 18.5%: Spices (Lemongrass 3.5%, Chili 2.3%, Shallot, Garlic, Galangal, Kaffir Lime Peel, Coriander, White Pepper), Sugar (Coconut Palm Sugar, Cane Sugar), Salt, SOYBEAN Oil, Chopped Roasted PEANUTS.
Chopped peanuts 7%: Roasted peanuts 6.9%, sunflower oil (sunflower oil, antioxidant: E306). Dried kaffir lime leaves 0.5%: Kaffir lime leaves.

PEANUTS, SOYBEAN

Energy, 695 kJ / 167 kcal
Fats, 12g
- of which saturates, 7.7g
Carbohydrates, 8.8g
- of which sugars, 5.9g
Protein, 4.3g
Salt, 1.7g

Ingredients: Sugar, Glucose Syrup, Water, Beef Gelatine, Acid: Citric Acid, Flavoring

2026.04.07

Images are illustrative. Packaging and appearance may vary. Serving suggestions are not included.