Our “bold” Pan-an cooking sauce allows you to recreate not only one of La Finca Thai Fusion’s most regularly-ordered dishes, but one of the most popular Thai curries that is eaten the world over, the Panaeng curry. Believed to hail from the south of Thailand, the Panaeng curry’s origins can be traced back to Thailand’s Muslim community, and is notable for being a rich, thick curry made with red chillies, lemongrass, galangal and peanuts, which delivers something of a sweet and sour taste. Traditionally prepared with beef, Panaeng curries are equally delicious when prepared with chicken, prawns, fish or aubergine.
La Finca Familia’s Pan-an takes all the effort out of creating the perfectly-balanced Panaeng-style curry – we have spent hours slaving away in the kitchen, so that you will never need to! Combining rich coconut flavours with savoury red peppers, crunchy onions, sweet cherry tomatoes, fragrant basil, citrusy kaffir lime and salty fish sauce, we have created a cooking sauce that perfectly conjures up the colours, aromas and flavours of Thailand.
Cooking with Pan-an could not be easier – simply add to your choice of cooked meat, fish or vegetables (hint- carrots, chunky red pepper and string beans are a great starting point…you could even add pineapple or extra peanuts if you like!), bring the sauce to a gentle simmer and serve your Pan-an piping hot with fluffy white rice, preferably Jasmine. You can always turn up the heat, should you wish, with a little Sek-si (or a lot!).
Coconut milk, coconut extract, water, emulsier (E435), sugar, salt, garlic, olive oil, red curry paste (dried red chillies, garlic, shallots, lemongrass, galangal, kaffir lime peel, coriander, cumin powder), red pepper, onion, cherry tomato, basil, lime leaf, fish sauce (anchovy).