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Panang Curry


Panang Curry

Ingredients (serves 3-4 persons)

Lobo Panang Curry Paste 1 packet
Beef or chicken sliced to bite size 250 g (8.8 oz)
Coconut milk 1 cup (240 ml)
Water 1 cup (240 ml)
Kaffir lime leaves and red hot chilli
Fish sauce


The name of this curry suggests its Malaysian origin. It is a full-bodied creamy curry made from various spices and finely ground peanuts. A good curry for foreigners to start with.

  • Heat the skillet. Add coconut milk and Panang Curry Paste. Stir until coconut milk breaks into oily bubbles and becomes aromatic
  • Add chopped beef or chicken. Stir until cooked.
  • Add water and simmer until meat is tender and curry is half-watery.
  • Add kaffir lime leaves and sliced red chilli. Remove once boiled.
  • Add fish sauce and other seasonings as preferred.


  • Beef should be cut along width and first simmered in diluted coconut milk until tender.
  • Chicken should be heated first to purge water otherwise the curry will come out too clear.
  • Serve with hot steamed rice, fried eggs or boiled eggs to counter the hotness of the curry.