Pa-Naeng Curry Sauce

Pa-Naeng is one of Gaeng from the central region of Thailand but has less herbs and spices than green or red curry and it has a little liquid or dried without any vegetable except sweet basil leaf and kaffir lime leaf.

Pa-Naeng has 3 charactoristic as watery.grill or sour, ground peanuts is normally added.

Ingredients

Coconut Milk, Chili, Shallot, Garlic, Lemon Grass, Spice, Sugar, Salt, Fish Sauce

Recipes:

Pa-Naeng Curry Sauce (Ready made)	1,000 grams
Chicken thigh sliced (raw weight)	900 grams
Chopped roasted peanuts	50 grams

Method

Shake the pouch well, tear the pouch at tear mark.
Heat Pa-Naeng Curry Sauce to the boil for 5 minutes, stir frequently to prevent the sauce from burning.
Add chicken thigh cubes in sauce and cook for 5 minutes, stir frequently to prevent the sauce from burning.
Before remove from the heat, add Chopped roasted peanuts and mix thoroughly.

Total Yield 1,650 grams

*Note : Please ensure that water and juice content from vegetable and chicken do not get into the cooking.

Nutrition Facts

Serving Size 1/2 cup (100 g)

Serving Per Container 10

Amount Per Serving

Calories 150 Calories from Fat 120

	% Daily Value*
Total Fat 13 g	20%
Saturate Fat 5 g	25%
Cholesterol 0 mg	0%
Sodium 570 g	24%
Total Carbohydrate 6 g	2%
Dietary Fiber 1 g	4%
Sugars 2 g
Protein 2 g

Vitamin A 0 %	Vitamin C 0 %
Calcium 0 %	Iron 8 %

*Percent Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calories needs.

	Calories	2,000	2,500

Total Fat	Less than	65g	80g
Sat Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2400mg	2400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram

Fat 9 Carbohydrate 4 Protein 4