Add R&G Panang curry paste into a pan with a tin of coconut milk.

Add chicken (chopped) into curry mixture.

Add some young corn, peppers, spinach and slow cook for 20mins.

Add 1-2 tsp of sugar to get round taste.

Serve with Jasmine Rice

Tips

If you like to have very creamy and thick curry, leave them in the fridge overnight and warm it up the next day.

Panang Curry Paste

Ingredients

Chilli 25%

Garlic 15%

Lemongrass 13%

shallots 12%

salt 12%

galangal 10%

kaffir-lime 8%

shrimp paste 4%

spices 1%