Panang curry paste starts out with the same ingredient as red curry paste but cumin is what sets it apart from others. To cook Panang curry, you will need Panang curry paste since it plays a big portion of your final flavor.
Ingredients: Red curry paste (dried red chili, shallot, lemon grass, garlic, salt, galangal, makrut lime zest, coriander seed, cumin powder), water, safflower oil, 100% freshly squeezed lemon juice and cumin.
Directions: Stir 1 heaping TSP of Thai & True Panang Curry Paste in medium-heated oil. Add choice of protein and veggies. Then, add 1 cup of coconut milk. Bring it to simmer and serve.
Check out Panang Curry Paste Recipes
Our family loves to use this paste to make healthy dinners! Often times we will pair it with almond butter and coconut milk for a delicious curry! :)
The name fits so so well. You should add authentic
Yummy, the best
This is one of my favorite curry pastes to use. Use the recipe on the label and add light coconut milk to cut calories. You can use 2-3 tb to 1 can of light coconut milk. Add chicken and any desired veggies. Low in calories and very satisfying light version of my favorite Thai dish. Serve it over rice. Fantastic!
Love this curry paste; just the right amount of heat and a wonderful blend of flavors.