Curry paste, Panang - COCK - 400g

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Product variants

CHF 4.50

CHF 1.13 100g

Product Description

Fancy a culinary journey to Thailand without leaving your kitchen? With Thai Curry Paste (Panang) – 400g from Hello Asia , discover an explosion of exotic flavors and prepare a delicious Thai curry in just a few minutes!

An authentic spice blend

This curry paste is a perfect combination of traditional Thai herbs and spices , including dried red chillies, garlic , shallots, lemongrass , galangal, kaffir lime leaves, coriander seeds and peanuts . It offers a rich, slightly sweet and deliciously spicy flavour.

Easy to use and ultra versatile

Make an authentic Thai curry : Simply mix the paste with coconut milk and add your favorite ingredients.
Flavored marinade : Perfect for enhancing the flavor of your meats and fish.
Enhance your dishes : Add a Thai touch to your soups, sauces or stir-fries.
An original twist : Why not add it to your scrambled eggs for an exotic breakfast?

Ideal format & long-term conservation

The 400g jar is perfect for Thai food lovers, providing enough paste for several meals while keeping for a long time.

🔥 Order your Thai Curry Paste (Panang) – 400g now on Hello Asia and let yourself be seduced by the authentic flavors of Thailand!

Information

Brand: COCK
Country/Region of Origin: Thailand
Unit: Packet
Weight: 400g
Storage: Store in a cool, dry place, away from direct sunlight.

Ingredients

Dried red peppers, garlic, shallots, lemongrass, salt, galangal, kaffir lime leaves, coriander seeds, peanuts.

Nutritional values

Nutritional values per 100g:
Energy: 1112 kJ / 266 kcal
Fat: 21 g

of which saturated fatty acids: 14 g
Carbohydrates: 17 g
of which sugars: 8 g
Protein: 4 g
Salt: 2 g
Dietary fiber: 4 g

Instructions for use

PREPARATION GUIDE: CREAMY PANANG CURRY (RESTAURANT STYLE)

Panang Curry is known for its thick, very creamy, and slightly sweet sauce. It pairs perfectly with beef, chicken, or shrimp.

Preparation steps:

Sauté the paste:

Heat 1–2 tablespoons of oil or the thick part of a can of coconut milk in a pan. Add about 50g of Panang curry paste (COCK). Stir over medium heat until the aromas are released and the oil begins to separate.

Sear the meat:

Add 300g of thinly sliced meat. Mix well to coat the meat with the curry paste.

Simmer:

Gradually pour in 250ml of coconut milk. Panang should have a thick, reduced sauce—avoid adding too much water.

Season:

Add 1 tablespoon of palm sugar and a splash of fish sauce.

Serve:

Garnish with finely sliced kaffir lime leaves and serve with steamed jasmine rice.

💡 Chef’s tips:

Perfect texture:

Unlike red or green curry, Panang is a “thick sauce.” Let it reduce until it becomes rich and creamy.

Flavor secret:

Add crushed roasted peanuts at the end to enhance the authentic Panang taste.

⚠️ Important notes:

Dosage:

This can contains 400g. Use about 50g for 2–3 people. Adjust based on your spice tolerance.

Storage:

After opening, close tightly and store in the refrigerator. For best preservation, you can cover the surface with a thin layer of neutral oil.

Best before

06/27/2027

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