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Panang Curry Paste - Mae Ploy - 400g


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Ingredients: Dried red chilli 20.5%, Lemongrass 20.0%, Shallot 16.5%, Salt 13.5%, Garlic 12.0%, Galangal 7.0%, Mungbean 0.4%, Shrimp paste (Shrimp 83%, Salt) 2.5%, Kaffir lime peel 1.5%, Coriander seed 1.5%, Cumin 0.5%, Pepper 0.5%.


  1. Stir-fry 50g of Panag Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk. 
  2. Add 350g of fresh meat and continue cooking.
  3. Add another half cup (120 ml) of coconut milk and half cup (120ml of water, heat till boiling.
  4. Add 1 and a half tsp sugar. Taste and season as required. 
  5. Garnish with fresh kaffir lime leaves and sliced chillies. 

Suggestion: For a milder flavour, you can use half the portion of curry paste.