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

Recommended Meat Choices

Good quality meats truly compliments the depth and complexity of this sauce. 

• Beef Topside
• fillet steak
• Lamb Fillet
• Pork Fillet
• Venison
• Duck breast with or without bone
• Large pieces of fried tofu
• Mixed Shellfish
• King Prawns
• Fresh meaty fish fillet such as - Hake, Salmon, Cod, Haddock and Monkfish
  

Recommended vegetables 

Keep it fairly simple with the vegetables, this is all we recommend, But feel free to add whatever you so desire

• Red pepper
• green pepper
• carrot
• onion
  

Pairing Suggestions

• Thai Jasmine white Rice, 
• Thai Coconut Rice 
• Egg Fried Rice
• Lime and Coriander Rice

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)