Panang Thai Curry Paste

Panang Thai Curry Paste is one of Thailand's most beloved curries — a little sweet, a little salty, and one of the few Thai curries to feature Thai basil. Served with a rich, thick coconut sauce rather than a brothy one, Panang is most traditionally made with beef but works beautifully with other meats and seafood. A personal favourite, and one that's rarely done justice outside Thailand.

Why it's different: The combination of peanuts, Thai basil, and kaffir lime in a thick coconut sauce gives Panang a distinctive richness and depth that sets it apart from red or green curries. Medium heat, deeply satisfying, and genuinely hard to stop eating.

Ingredients: Red Onions · Peanuts · Lemongrass · Sunflower Oil · Coconut Palm Sugar · Garlic · Coriander Root · Galangal · Chillies · Thai Fish Sauce (Fish) · Salt · Nutmeg · Thai Basil · Kaffir Lime

Key facts:

• 100g — cooks 500g (1 lb) meat, fish, or vegetables
• Allergens: Peanuts, Fish
• Gluten free · No artificial colours, flavours, or preservatives
• Shelf life: 12 months from packing date
• Heat level: 🌶🌶 Medium

See the Panang Curry recipe →