Phanaeng Thai Curry Paste - Prik Gaeng Panaeng

Panang Curry Paste – Creamy Phanaeng Curry with Kaffir Lime

Panang curry, also known as Phanaeng curry or Panaeng curry, has its name from various sources. The name "Panang" comes from the Malay word "phanang," which refers to a type of curry with 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 of transliteration, different spellings such as Panang, Panaeng, or Phanaeng arise.

If you have become curious and would like to try this delicious dish yourself, immerse yourself in 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 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 diversity of Thai cuisine right at home! The matching recipe for Panaeng Curry can be found in our blog for Thai recipes.

How to crack the coconut milk to make the curry extra creamy, you can see in our video there.

Contents: 100 g

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

• Balanced flavors: The paste perfectly combines sweet, salty, and spicy notes, leading to 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 peel, and others, which are known for their intense aromas.
• Versatility: Panaeng paste can be used in various dishes, from curries to marinades to soups, making it a versatile ingredient 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 properties make Panaeng paste a popular choice for everyone who loves Thai cuisine and wants to prepare authentic dishes at home.

Why Yak Thai Panaeng Curry Paste?

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

How should our products be dosed?

• Since our pastes are very yielding and are not stretched, we recommend you to start "slowly". It is best to start with a teaspoon and test yourself further up. Here is our Panaeng Curry Recipe.

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

Yak Thai products offer the real taste of Thailand.

To enable this, we use neither additives nor thickeners nor do we sterilize our products at 130 °C. Our products do not have to survive a weeks-long sea route, we make them fresh, here with us in Bavaria.

IMPORTANT: Therefore, we ask you to store the products in the refrigerator after opening. The curry pastes please additionally cover with a little neutral oil (e.g. rapeseed or sunflower oil), you probably know the whole thing from
pesto.

How do I "crack - split" the coconut milk correctly?