Lobo Panang curry paste 50 g

✨ Lobo Panang Curry Paste for a creamy Thai-style curry with a gentle peanut note 🥥

This ready mix helps you cook Panang curry with the rich, rounded flavour it’s known for—creamy coconut depth, warm spices, and a subtle peanut-like note. It’s a handy shortcut when you want Thai-style results without building a curry base from scratch.

Use it as your flavour foundation: fry the paste briefly to release the aroma, then add coconut milk and your choice of protein and vegetables. It’s especially good with chicken, tofu, prawns, or hearty veg, served with jasmine rice or rice noodles.

✅ Key features

• Quick way to achieve classic Panang-style flavour without measuring multiple spices
• Balanced taste that stays creamy and fragrant when cooked with coconut milk
• Easy to scale: use a little for a milder curry or more for a bolder, restaurant-style intensity
• Great for weeknight cooking—one paste can season a full pan of curry, soup, or stir-fry
• Versatile base that works with meat, seafood, tofu, and mixed vegetables

🍽️ How to use

• Panang curry: sauté paste in a little oil, add coconut milk, simmer with chicken/tofu and vegetables
• Make it a one-pan meal: add potatoes, spinach, or green beans and finish with a squeeze of lime
• Turn leftovers into a quick noodle bowl by thinning the curry with a little stock or water
• Use a small spoonful to season coconut-based soups for extra depth
• Serve with jasmine rice, sticky rice, or rice noodles; top with fresh basil or coriander if you have it

👩‍🍳 Try our original recipes

• Panang Curry (Thai-Style) – Creamy Coconut Curry with a Peanut Note
  Panang curry is a Thai classic: rich coconut sauce, aromatic curry paste, and a gentle nutty depth that makes it feel luxurious without being complicated.
• Spinach & Potato Curry with Steamed Rice (Easy One-Pot Curry Paste Method)
  This spinach and potato curry is a comforting, meat-free dinner built around a simple curry paste base.

🧾 Ingredients

chilli, lemon grass, shallot, garlic, salt, galangal, spices (kaffir lime peel, coriander, white pepper), peanuts, shrimp paste (shrimp, salt). It may contain traces of fish.

🧾 Allergens

Peanuts, fish, crustaceans.

Cooking direction: 250g beef or chicken in slices. Heat 250 ml coconut milk together with the curry paste. Stir fry until oil appears on top. Add meat and stir fry until done. Add 250 ml water. Bring to boil. Add some kaffir lime leaves and chilli. Bring to boil. Add fish sauce to taste. Serve with cooked rice.

🧾 Nutrition facts

in 100g

Energy (kJ) - 609 kJ

Energy (kcal) - 145 kcal

Fats - 3.4 g of which saturates 0,7 g

Carbohydrates - 19 g of which sugars 5,5 g

Protein - 5.1 g

Salt - 10.9 g

✨ Final touch

Did you know Panang curry is typically thicker and creamier than many other Thai curries because it’s often cooked with less liquid and plenty of coconut milk?