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19 Panang curry is a Thai dish that focuses on salty and sweet flavors. Phanaeng appears for the first time as it can be found in the book, Textbooks and Entries by Mom Som Jean. author One of the wife of Phraya Rajanupraphan (Sudchai Bunnag), published in R.S. 109 (1890 B.E.) at that time spelled as Panang, with the food name \"Kai Panang\", which was chicken with ginger chili paste. (Curry paste) mixed with coconut milk Then bring it to the fire grill. Later, making panang chicken like that may not be convenient in all respects because it takes a very long time. Therefore, it has shifted to a large piece of minced duck or chicken and stir-fried with curry paste and coconut milk in a pan or pot. It became a panang chicken or panang duck as it is known today.

19 product components - Coconut milk, green curry paste, water, sugar, oil, fish sauce, basil how to eat - Warm and ready to eat with rice maintenance method - Once the envelope is opened, it should be kept in the refrigerator.

CHICKEN MASSAMAN Massaman curry is a curry dish influenced by Malay cuisine. Thai Muslims call this curry salman. Thai Muslim massaman curry tastes sweet while the traditional Muslim recipe gives it a salty flavor. In Thailand there are two ways to make it: Thai style. The curry paste contains dried chilies, galangal, lemongrass, onion, garlic, coriander balls. Cumin, nutmeg, cloves, season to sweeten. salty and sour It is a very watery curry to eat with rice.

19 product components - Onion, Ginger, Carrot and Spring Onion , Chicken , Seasoning , Ear Mushroom , Flavor Enhancer (Glycine, Disodium ' Ribonucleo) tie) how to eat - Warm and ready to eat with rice maintenance method - Once the envelope is opened should be kept in the refrigerator

19 Phanaeng appears for the first time as it can be found in the book, Textbooks and Entries by Mom Som Jean. author One of the wife of Phraya Rajanupraphan (Sudchai Bunnag), published in R.S. 109 (1890 B.E.) at that time spelled as Panang, with the food name \"Kai Panang\", which was chicken with ginger chili paste. (Curry paste) mixed with coconut milk Then bring it to the fire grill. Later, making panang chicken like that may not be convenient in all respects because it takes a very long time. Therefore, it has shifted to a large piece of minced duck or chicken and stir-fried with curry paste and coconut milk in a pan or pot. It became a panang chicken or panang duck as it is known today. MISS SUPATSON WONGKARUKOT 634148043 63/12