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, kaffir 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
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.
Great product with great flavor for lots of dishes
Thai and True curry pastes are the only ones worth buying, in my opinion. We fell in love with them when we lived in Oregon and now order to get them here in Colorado because nothing I've been able to find at local stores is even remotely close.