Thai Panang curry paste (1kg by Mae Ploy)

I like that this Dec 2024 purchase of Panang Curry Paste arrived with a June 2026 expiration date. That was a relief, since some reviews pointed out a much too soon expiration date on a new purchase. EDIT after using: (I found that the spice level is not as high as it was a few years ago. Maybe it's just the batch I received that is not as spicy, but the flavor is still great.) I've used this product for several years and find it is the very best way to make fast Thai dishes that taste like they came from a restaurant. Turn your rotisserie chicken leftovers into a curry or soup! It's spicy, so use sparingly and add to taste, knowing coconut milk tames the heat. Cooking tip to replace lemongrass in recipes is to substitute lemon and lime zest, and use some lemon and lime juice in the recipe, to taste. It's really worth the effort to uses fresh ginger since it takes any recipe to the next level.

I love Thai food, but had never tried the Panang curry. It is delicious. After reading the reviews, I just had to try it. It actually is not as spicy as I thought it would be. The first time I used it I measured less of it than the directions called for and it was kind of bland. However, next time I will try the full amount. Mae Ploy really makes Thai cooking easy. A few months down the road and this has become my favorite food. I don't use coconut milk, because the thick canned kind at the grocery store leaves an aftertaste and makes me burp. Instead, I use about 3/4 chicken broth for the liquid and it comes out just perfect. My favorite way to use this is with Swai or similar fish fillets cut into bite sized pieces. I stir fry whatever veggies I have on hand (red or green bell pepper, onion, shredded carrots, etc) and then remove them from the pan. Next I fry the Thai Red Curry paste (I have found that 2 T. is perfect for me. Spicy but not too hot) then I pour in the broth and let it sizzle for about a minute. Next I add the fish and veggies and let it all simmer for about 10 minutes. I serve it over rice or Thai noodles and it is heavenly. Not only does it taste wonderful, but the aroma lingers in my house for a day or two and smells delicious. I'm so glad I found this. I've stored it in the coldest part of my refrigerator and it has lasted several months with no sign of deterioration. I use it about once a week. I'll soon be ordering more, because I'm hooked.

My favorite. Last quite a while and provides an authentic taste to curries and soups. May be too spicy for some - just use less.

I was recommended this curry paste on a recipe site and I am so glad I found it! I had been making my own substandard sauce mix and this is a game changer. SUPER easy to use, tastes amazing and I dont have to have all of the ingredients anymore taking up precious space in my tiny kitchen, just this one!

Mae Ploy makes very good curry paste and I use all of them frequently, but this is overpriced. The local grocery store has the same product for $3.99. I would order more often online if the price was competitive.

Taste good taste like cook from Thai ka ( if u use Thai coconut milk for sure ) And very big package worth it but it will expired in 2 months after I purchased?!

Delicious

Truly excellent Panang curry paste. It lacks peanut, because of potential issues with allergies, so you can add or not to your dish. This package is enough for perhaps 6-8 meals for 4 people and the resulting curry is easily as good as I’ve had at restaurants in the USA. On a Thai scale of 1-10 for heat, it ends up around a 4 if used as directed by a real Thai recipe. That’s likely a US 6 for heat. I added extra galangal slices, to my taste. You may not want to. I highly recommend this brand in general and the Panang in particular.