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Lobo Panang Curry Paste

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This variation of red Thai curry is thick, salty and sweet, with a nutty peanut flavor. It is a full bodied, creamy curry made with various spices and finely ground peanut

Authentic Thai Curry / No MSG, Preservatives or Artificial Colours Added

Makes 2 servings

50 gram

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$1.59

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Panang Curry (or “nam-prik-kaeng-phanaeng” in Thai language) represents the diversity of Thailand’s southern region. The name of this curry suggests its Malaysian origin – it refers to the island of Penang in Northern Malaysia bordering Southern Thailand.

This variation of red Thai curry is thick, salty and sweet, with a nutty peanut flavor. It is a full bodied, creamy curry made with various spices and finely ground peanut which goes well with steamed jasmine rice. This is said to be the warm and friendly Thai curry for foreigners to start with.

Panang curry is usually made with beef, but it can also be used for seafood or chicken curries. For vegetarians and vegans, there are vegetarian/vegan alternatives for shrimp paste called “kapi chae” in Thai (literally means “vegetarian shrimp paste”), and the fish sauce can be substituted with a strong vegetable stock or soy sauce. Tofu can be used in place of meat.

Panang Curry paste from LOBO is made from the fresh ingredients and very easy for use. The earliest known mention of Panang Curry appears in Mom Somchin Rachanupraphan’s book “Tamra Kap Khao“, published in 1890.

How to cook:
Heat a skillet and add coconut milk together with content of this packet. Add meat and stir-fry until done. Add water. Bring to a boil. Add vegetables and cook until tender. Add fish sauce to taste.

Ingredients:
Chilli 36%, Lemongrass 16%, Shallot 12%, Garlic 10%, Salt 10%, Galangal 5%, Spices 5%, Baked Coarse Peanut 4% and Shrimp Paste 2%


Contains peanut and shrimp., May contain fish derivatives in shrimp paste.

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