Create an explosive, authentic Thai Panang! This sauce contains a fearless infusion of searing birdseye chillies, combined with classic Thai ingredients such as galangal and shrimp paste. Fresh, citrus flavours of THai Holy Basil and kaffir lime leaves pair with creamy coconut milk to inject an addictive sweetness to the dish.

Panang curry originates from central Thailand. Known as Kari Phanaeng in Thailand, this dish may have originated in the Malaysian island of Penang, which was an important trading hub between Thailand and other countries for many centuries.

The word “Panang” refers both to the Malaysian influence of the dish but also the way people may eat it. It translates to “cross”, referring to everyone sitting cross-legged on the floor as they eat – a common scene all over Thailand.

The Thai Panang Gourmet Cooking Sauce will make a hot curry and transport you to the street food vendors of Thailand in 30 minutes! Serve with either rice or noodles. Serves 3 to 4 with a shelf life up to 18 months.

Works well with:

✔ Prawns
✔ Tofu
✔ Chicken
✔ Beef
✔ Pork
✔ Fish