Panang Thai Curry Paste

A Panang Curry is a little sweet, a little salty and one of the few curries to use Thai basil. Most often cooked with beef but can also be prepared with other meat or seafood. Served with a thick coconut sauce, one of my favourites but often not prepared properly outside Thailand. Try it and see !
Red Onions. Peanuts. Lemongrass. Sunflower Oil. Coconut Palm Sugar. Garlic. Coriander Root. Galangal. Chillies. Thai Fish Sauce.(Fish). Salt. Nutmeg. Thai Basil. Kaffir Lime. 100g ℮
Allergen advice. For allergens, see ingredients in bold.
Contents will cook 500g (1 lb) meat, fish or vegetables.
No artificial colours, flavours or preservatives. Gluten Free.
Shelf life 12 months from packing date.
See Recipe. 

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Customer Reviews

Based on 290 reviews
Joanna S. (London, GB)

All My Thai Curry pastes are delicious but this is my favourite.

James Dodkins (Shrewsbury, GB)
Delicious and authentic

Simple to make, wouldn’t go anywhere else to get Thai curry paste ever again

Gwyn Evans
Fantastic food

What Nitsa makes is fantastic
Have given some pouches to friends. Recommend everyone try them.

Donna Mansell (London, GB)
The best

Absolutely delicious. Love the paste. I can’t to try them all

Chrissy Stevens (Worcester Park, GB)
Penang curry paste

Absolutely stunning curry paste! Followed the recipe and had a fabulous meal!

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