1. Seleco Gourmet Cuisine Thai Panaeng Curry Grilled Chicken Wrap 

Ingredients:

• Panaeng curry (prepared) – 1/4 cup
• Chicken breast (thinly sliced) – 100g
• Tortilla wrap – 1 piece
• Fresh vegetables (lettuce, cucumber, shredded carrot)
• Cooking oil – 1 tbsp
• Kaffir lime leaves (finely sliced) – 1 leaf

Instructions:

1. Marinate the chicken breast with a small amount of Panaeng curry for 15 minutes.

2. Heat a grill or skillet, lightly oil it, and grill the chicken until cooked and fragrant.

3. Warm the tortilla and layer it with fresh vegetables, grilled chicken, and a drizzle of Panaeng curry sauce.

4. Roll the wrap tightly, cut in half, and serve with a side of extra curry sauce or spicy dipping sauce.

2. Seleco Gourmet Cuisine Thai Panaeng Curry Risotto

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 3–4 cups chicken or vegetable stock, warm
• 1/2 cup coconut milk
• 1/2 cup ready-to-eat Panaeng curry
• 1 tbsp fish sauce (or soy sauce for vegetarian/vegan option)
• 1/2 cup cooked chicken, shrimp, or tofu (optional)
• 2–3 kaffir lime leaves, thinly sliced (for garnish)
• Fresh Thai basil leaves (for garnish)

Instructions:

1. Heat olive oil or butter in a large pan. Sauté onion and garlic until soft. Add Arborio rice and toast for 2 minutes.
2. Add white wine (if using) and let it evaporate. Add warm stock, one ladle at a time, stirring until absorbed. Repeat for 15–20 minutes until rice is al dente.
3. Stir in the ready-to-eat Panaeng curry and coconut milk. Add fish sauce or soy sauce and adjust seasoning to taste.
4. Mix in cooked chicken, shrimp, or tofu and heat through.
5. Plate the risotto, and top with kaffir lime leaves and Thai basil.