Make a rich and wholesome Panang Curry with Blue Nun’s spice blend. Panang Curry is known for its thick & rich sauce, milder heat level, and the combination of salty/sweet/spicy flavours. Our spice blend combines whole spices, roasted & ground in-house, for a rich & complex flavour profile unmatched by pre-made curry pastes. Blue Nun’s Panang Curry Powder can also be used in a variety of creative applications, beyond the traditional curry.
 
*although Panang Curry is traditionally prepared with meat, Blue Nun Khao Panang Curry Powder is also well-suited to plant-based applications
*store in a cool, dark place, away from humidity
*supplement with additional chili pepper (fresh or ground) to increase the heat
 
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Another coconut milk-based Thai curry, Panang utilizes less chili, making it slightly milder, mellower and creamier than the similar looking Thai Red Curry. In Thailand, Panang Curry (แกงพะแนง) is usually served relatively thick (i.e. less broth) with a distinct salty, sweet, spicy and slightly sour flavour profile that features hints of Kaffir Lime and Thai basil. It's often garnished with crushed peanuts or cashews that add a nutty side to the rich & mellow flavour.
 
This curry has conflicting theories about its origins. While it more likely hails from Northern or Central Thailand, some believe it’s associated with Pulau Penang, the Malaysian island renowned for its cuisine.