Panang Curry Sauce

5 minutes
About 2 cups
5 minutes
About 2 cups
If you are a beginner at curries, Panang Curry Paste is the way to go. It’s not too hot and slightly sweet. It’s great with vegetables, chicken, and seafood.

Ingredients

  • 1 tablespoon Panang Curry Paste
  • 1-13.5 oz can Coconut Milk, regular or lite
  • Fish Sauce, or salt

Directions

  1. Pour Coconut Milk, regular or lite, into a saucepan. Over a high heat, whisk in Panang Curry Paste. Add a dash of Fish Sauce or salt to taste.
  2. Bring to a boil stirring frequently. Reduce heat and cook 3-4 minutes or until thickened.
  3. Note: Tightly wrap remaining curry paste and reseal in original packet. Refrigerate up to 3 months.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Previous
Next

You May Also Like

Basil Chicken Curry with Lime
Mixed Vegetable Curry Stir-Fry
Chicken Curry with Ginger
Previous
Next