Phanaeng Thai Curry Paste - Prik Gaeng Panaeng

Panaeng Curry Paste (Phanaeng) – Authentic Taste of Thailand

Panang curry, also known as Phanaeng curry or Panaeng curry, gets its name from various sources. The name "Panang" comes from the Malay word "phanang," which refers to a type of curry containing peanuts or peanut paste.

The different spellings result from the transliteration of the Thai name "แกงพะแนง" (Kaeng Phanaeng) into the Latin alphabet. Since there is no uniform method for transliteration, various spellings such as Panang, Panaeng, or Phanaeng emerge.

If you have become curious and would like to try this delicious dish yourself, dive into the world of Thai cuisine with our Panaeng curry paste. 

This traditional paste is the heart of the popular Panaeng curry, known for its rich, creamy consistency and the perfect balance of sweet, salty, and spicy flavors.

It is traditionally prepared with coconut milk, Panaeng curry paste, and meat or tofu, and is often garnished with kaffir lime leaves and roasted peanuts. This curry is less spicy than other Thai curries and is characterized by its rich, nutty note.

So try our Phanaeng curry paste today and discover the variety of Thai cuisine right in your own home! You can find the matching recipe for Panaeng curry in our blog for Thai recipes.

You can see how to split the coconut milk to make the curry extra creamy in our video on the subject.

Content: 100 g

What makes Panaeng Thai curry, or “Gaeng Phanaeng,” so special?

• Balanced flavors: The paste perfectly combines sweet, salty, and spicy notes, resulting in a harmonious taste experience.
• The paste: Our Phanaeng curry paste is made from fresh, natural ingredients such as red chili peppers, lemongrass, galangal, coriander seeds, kaffir lime zest, and others known for their intense aromas.
• Versatility: Panaeng paste can be used in various dishes, from curries to marinades to soups, making it a versatile component in the kitchen.
• Mild spiciness: Compared to other Thai curry pastes, Panaeng paste is less spicy, making it accessible to a wider range of tastes.

All these characteristics make Panaeng paste a popular choice for anyone who loves Thai cuisine and wants to prepare authentic dishes at home.

Why Yak Thai Panaeng curry paste?

• Truly Thai: We make all our pastes ourselves, following authentic Thai recipes. Chonticha stands by this with her name.
• Always fresh: We produce in small batches (max. 25 kg) here in Bavaria. When it's sold out, we make the product fresh again. We do not produce our goods for the supermarket or sea freight, but fresh for you.
• Environment: No weeks of transport in a sea container – we produce regionally.
• Fresh ingredients: We use fresh ingredients, regionally whenever possible. You will find no preservatives or other additives in our products.
• Shrimp paste and fish sauce: As is common in Thailand, we occasionally use fish sauce and/or shrimp paste in our products. We want to offer you the true taste of Thailand. We are vegan where this is also the case in Thailand.

How should our products be dosed?

• Since our pastes are very concentrated and not diluted, we recommend starting "slowly." It is best to start with one teaspoon and work your way up. Click here for our Panaeng curry recipe.

How long do the pastes last after I have opened the jar?

Yak Thai products offer the true taste of Thailand.

To make this possible, we do not use additives, thickeners, nor do we sterilize our products at 130 °C. Our products do not have to survive a weeks-long sea voyage; we make them fresh, right here in Bavaria.

IMPORTANT: Therefore, we ask you to store the products in the refrigerator after opening. The curry pastes should please be additionally covered with a little neutral oil (e.g., rapeseed or sunflower oil); you are likely familiar with this from pesto.

How do I correctly "crack" (split) the coconut milk?