Panang Thai Curry Sauce

Starting off as freshly pounded Panang paste made from: fiery dried red chilies, fragrant Kafir lime peel, toasted cumin seeds, lemongrass, and shallots together with many more Thai herbs and spices, all fused together into a sumptuous rich coconut milk base.

The result is our expertly handcrafted, ready to use, Panang curry sauce in a jar. We truly believe this is the best Panang Thai curry sauce available online and its just waiting for you to discover and enjoy.

Whether spelled as Panang, Penang, or Panaeng, this Thai culinary delight remains consistently rich, thick, and wonderfully spicy. The vibrant red hue of our Panang sauce exudes indulgence, making it an ideal choice for special occasions when paired with the finest cuts of lean meat

In Five Words

Rich, Fiery, Thick, Zesty, Fragrant

Spice Level: 6 out of 10

This sauce is a medium heat, it can be considered fairly spicy for some people but not spicy enough for others. If you prefer a much spicier Panang curry then be sure to add our toasted spicy chilies to your order

1. Panang Curry with Beef and Red Pepper

For a hearty, rich dish, pair our Mae Ja Panang Curry Sauce with tender slices of beef topside or fillet steak. Add red pepper and onion to the sauce for a burst of sweetness and texture. Serve this aromatic dish with Thai jasmine rice to complement the creamy, spicy curry.

2. Panang Curry with King Prawns and Mixed Vegetables

Enjoy a quick and easy Thai meal by using our Panang curry sauce with king prawns and simple vegetables like carrot, green pepper, and onion. The combination of meaty prawns with the rich, creamy curry makes this an ideal dish for seafood lovers. Pair it with Thai coconut rice for an extra indulgence.

3. Vegetarian Panang Curry with Fried Tofu and Peppers

For a vegetarian twist, fry large pieces of tofu until golden and toss them in our Panang curry sauce. Add slices of red and green pepper for a colorful, crunchy contrast to the creamy sauce. Serve this vegetarian Panang curry with lime and coriander rice to brighten up the flavors.

4. Panang Curry with Duck and Thai Jasmine Rice

Duck breast pairs beautifully with the richness of our Panang curry sauce. Cook the duck breast to your preferred level (crispy skin optional), then simmer it in the sauce with simple vegetables like onion and red pepper. Serve with Thai jasmine rice for a restaurant-quality meal at home.

5. Panang Curry with Salmon and Mixed Shellfish

For a seafood lovers’ delight, cook meaty salmon fillets along with mixed shellfish in our Panang curry sauce. The creamy, spicy sauce complements the rich flavours of the fish, and a side of egg fried rice completes this Thai-inspired meal.

1. Shake jar well before opening.
2. Empty contents into a saucepan.
3. Add your hard vegetables first and gently bring to the boil, stirring regularly.
4. Add sliced prepared meats of your choice and softer vegetables.
5. Reduce the heat down to a gentle simmer and allow time for all the ingredients to cook thoroughly.
6. Once cooked take off the heat, Stir in some fresh basil and serve in a bowl with a simple garnish of more fresh basil on top.
7. Enjoy with boiled white Thai jasmine rice.

Cooking Tips and Tricks

Now traditionally Panang is cooked with peanuts, crushed peanuts or even peanut butter. We don’t add any peanut products to our panang sauce, But we definitely recommend adding a large spoonful of crunchy peanut butter when cooking… my god you’re in for an absolute treat, it really does take this sauce to the next level in authentic Thai flavour. Be sure to give it a try! 

For seafood lovers, Panang curry is equally delightful. Try it with Salmon or meaty white fish like Hake or Cod to create a mouthwatering pescatarian fish Thai curry dish.

ALLERGENS IN BOLD
Coconut Milk, Water, Garlic, Dried Red Chilli, Lemongrass, Shallot, Salt, Garlic, Galangal, Mungbean, Shrimp Paste (Crustacean), Kafir Lime Peel, Coriander Seed, Cumin, Pepper, Sugar, Anchovy (Fish), Added Seasonings Containing: (Flavour Enhancer E621, Yeast Extract, Soybean Protein (Soybean) Stabilizer: Xanthan gum

• This Sauce is cooked and bottled in the UK by Expert Thai sauce artisans at Mae Ja
• No Preservatives
• No Artificial Colours or Flavourings
• This sauce is Gluten Free
• Allergens include: Soy, Fish, Crustacean
• Store in a cool dry place and for best results use within the date printed on the label
• No Preservatives, Once Opened use Straight Away
• Serves 2 to 3 people
• Volume 380ml
•  Nationwide delivery, FREE UK Postage on orders over £25
• FREE Local delivery to BL1 and BL2 Postcodes (Bolton)

Q: "I want to order, but I'm concerned about the use of E numbers and gums in the product."

A: Xanthan gum is widely used in many common food products such as salad dressings, ice cream, soups and gravy. We need to use a small amount in our curry sauces to bind together the coconut milk and the water. Without xanthan gum our sauces would separate in the jar over time and look very unappealing.

E621 also known as Monosodium Glutimate (MSG) is widely used in lots of South East Asian cooking. It is also commonly found in the UK in stock cubes, gravy and soup mixes, crisps and snacks. We actually do not add any MSG into our products, however it is already present in the Thai seasoning that we use to add flavour and depth to our sauces.

Q: "What is the shelf life and how long do the sauces last"

A: Before posting we make sure that every sauce has at least 2months shelf life remaining. Please bear this in mind if placing a large order. We do not use any preservatives so once you open the jar, use it straight away because it will perish quickly if not stored in the fridge.

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