In Thailand versions of this curry would be cooked at shops or street stalls known as ‘khao gaeng’ (which translates as curry-on-rice) along with 10-20 other types of freshly cooked curry every day. At the root of all Thai curries are fantastic curry pastes which in Thailand are known as ‘prik gaeng’. The paste for this panang curry contains plenty of mild red chilli as well as fragrant lemongrass, lime leaf and galangal and peanuts resulting in a rich and satisfying dish lifted at the end by fresh lime, chilli and basil.

This kit contains the recipe and all of the spice blends needed to cook the different components of the meal - all you need to do is add a few fresh ingredients and follow the simple steps!