Ruff chop, Ginger, Garlic, Spanish onions, coriander root, galangal and lemon grass
Chop red Capsicum, Roast at 160c for 30 minutes, cool and puree
Dry roast all ingredients in heavy based pot or pan till fragrant, add 50 mls of sesame oil and chopped ingredients ( NOT ROAST CAPSICUMS ) and panang paste.
Saute till well coloured, add chicken stocks, coconut cream and roast capsicum puree.
Simmer for around 2 hrs, puree and pass , season with fish sauce and palm sugar, add peanuts and puree again.
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|Serving Size: 1 Serving (10185g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1233 (27%)|
|Amt Per Serving||% DV|
|Total Fat 137g||183 %|
|Saturated Fat 30.6g||153 %|
|Monounsaturated Fat 67.7g|
|Polyunsanturated Fat 23.5g|
|Cholesterol 243.5mg||75 %|
|Sodium 11840.5mg||408 %|
|Potassium 16264.3mg||428 %|
|Total Carbohydrate 590.9g||174 %|
|Dietary Fiber 98.1g||392 %|
|Sugars, other 492.8g|
|Protein 259.7g||371 %|
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Calories per serving: 4512
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