Collection: Panang Curry

Make a rich, nutty Panang curry with our ingredient lineup — panang curry paste, coconut milk, fish sauce, and palm sugar for a thick, mildly spicy sauce with deep peanut undertones.

How to make it:

1. Simmer the thick coconut cream in a pot until the oil separates.
2. Stir in panang curry paste and fry until fragrant.
3. Add the remaining coconut milk and your protein; simmer until cooked through.
4. Season with fish sauce and palm sugar for a slightly sweet, nutty balance.
5. Simmer until the sauce thickens, garnish with kaffir lime leaves, and serve with rice.