TAAN THAI PANANG Thai Red Curry Starter - Authentic Braised Coconut Red Curry with Dried Makrut Lime Leaves and Coconut Milk, Easy to Cook – 3 Packets per Box
Panang is Thailand's most beloved braised-style curry — thicker, richer, and more aromatic. This is the dish that frequently shows up at every street food stall (Khao Kang Shop), and every “I need something spicy but comforting” moment across Thai households. Now it's yours in 10 minutes.
WHY YOU'LL LOVE IT
Deep, layered spice flavor created by a secret blend of real cumin, coriander seed, lemongrass, galangal, and dried Makrut lime leaves. Coconut milk is already included the packet. No extra cans needed.
Your Protein, Your Way: Panang goes with everything. Try it with beef, pork, chicken, or tofu for a classic Thai dinner. Swap in shrimp or fish for Chu Chee style — the coastal Thai variation that's equally stunning. Serve over jasmine rice.
Weeknight-Fast, Weekend-Worthy: Braised-style flavor that used to take hours now takes 10 minutes. Stir-fry your protein & veggies, add one packet + 1/2 cup of water, simmer 5 minutes to your preferred thickness. Done! Great for lunch prep, quick dinners, potlucks, and even camping.
PRODUCT HIGHLIGHTS:
- Real Thai herbs and spices + coconut milk — all inside every packet
- Vegan · Gluten-Free · No Preservatives · No Artificial Flavors
- 3 packets per box · 1 packet per 8 oz of protein
- Allergen Info: Soy
- Spiciness: Hot — bold, warming Thai street-food heat. Serve with jasmine rice to balance.
- Made in Thailand · Small Batch
YOU'LL NEED:
- Any protein: Beef, pork, chicken, shrimp, fish, or tofu
- Any vegetables you like or keep it simple and go protein-only
EASY PREPARATION:
1. Stir-fry 8 oz of protein and vegetables with 1 tbsp of oil.
2. Add the Panang packet and stir-fry until coated and cooked through.
3. Add 1/2 cup of water (or less), bring to a boil, then simmer 5 minutes or more to your preferred thickness.
Tip: The sauce thickens as it simmers. For Chu Chee: mix 1 tbsp of oil with Panang packet, add ½ cup of water, mix well and simmer for 5 minutes and set aside. Sear shrimp or fish until cooked. Serve seared shrimp/fish on a plate and topped with the Panang sauce.
Rich, creamy, and unmistakably Thai.
