Coconut Kitchen - Thai Peppercorn Panang Curry Paste - 2 x 65g
Coconut Kitchen - Thai Peppercorn Panang Curry Paste - 2 x 65g

Coconut Kitchen - Thai Peppercorn Panang Curry Paste - 2 x 65g

Regular price £3.75
Unit price  per 

2 x 65g  sachet, servings 2-4



Our new peppery and aromatic Panang curry paste is our first vegan friendly paste but does not compromise on flavour! It won a Great Taste award in 2022 too.

This medium spicy paste  creates a nice zesty and aromatic curry with hints of cinnamon, nutmeg and star anise. With a kick from chilli and cracked Thai green peppercorns its full of flavour and we made this one is Vegan friendly too!

Panang or “Phanaeng” is made with red chillies, lemongrass & often peanuts are ground into the paste. This is a nut-free option so you can add your own peanuts in the recipe to taste. We have added crushed green peppercorns & a host of Thai spices & seasonings to make our first vegan friendly curry paste. So enjoy a slightly sweet, zesty & peppery well balanced curry!


Just add:

  • 400ml coconut milk
  • ½ butternut squash cut into 2cm chunks
  • 6-8 chestnut mushrooms, quartered
  • ½ head of broccoli, cut into small pieces
  • 100-200g sugar snap peas
  • 50-80g roasted peanuts, crushed
  • Red chilli & fresh basil to garnish

How To Cook:

1.Add both sachets of curry paste to a pan with a 50ml of water and stir fry over medium heat for 1 minute.

  1. Add the coconut milk & squash, simmer for 6-8 minutes.
  2. Add the mushrooms and simmer for another 3-4 minutes.
  3. 3. Stir in the mushrooms, broccoli, sugar snaps & peanuts & cook for further 2-3 minutes.
  4. Serve with steamed jasmine rice, garnish with sliced red chilli & basil.

Paste Ingredients: Water, curry paste (lemon grass (6%), dried red chilli (5%), shallot, salt, garlic, galangal, mungbean, coriander seeds, Kaffir lime peel, spices), onion, sugar, rapeseed oil, lemon juice concentrate, lime zest (1%), Thai basil leaves, green peppercorns (0.7%), Kaffir lime leaf powder, cinnamon, nutmeg, star anise.