Curry Pastes
Phanaeng — Phanaeng curry paste
Phanaeng — Phanaeng curry paste
Panang curry paste
Phanaeng is the curry paste for the mild Phanaeng curry. Garlic, lemongrass, galangal, and kaffir lime peel. Heat level 3 out of 5.
10 Portionen CHF 0.99 / serving
- Handmade in small batches
- No additives or preservatives
- Thai recipes for your kitchen
Choose your flavor
Choose quantity: 1 jar
Other quantity
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- Handmade
- Thai recipes
- Small Batches
- No preservatives
- No additives
- Ingredients disclosed
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Laboratory-tested formula
Die Analyse dieser Produktprobe findest du im verlinkten Laborbericht.
Description
Description
Phanaeng is the curry paste for the mild Phanaeng curry. Garlic, lemongrass, galangal, and kaffir lime peel. Heat level 3 out of 5.
Ingredients
Ingredients
Garlic, red onion, lemongrass, lemon juice, chili, vegetable oil (rapeseed), galangal, coriander root, coriander seeds, kaffir lime peel, shrimp paste (crustaceans), pink Himalayan salt, cumin, white pepper
May contain traces of gluten, mustard, celery and sesame
Application
Application
Roasting Roast one to two tablespoons of paste in a little oil or coconut milk until fragrant.
Pouring Add coconut milk or broth and let simmer briefly.
Serving Add protein and vegetables of your choice. Season to taste, serve, and enjoy.
Storage & Shelf Life
Storage & Shelf Life
After opening, store at +2 to +6 °C and cover the paste with oil.
Allergens
Allergens
- Crustaceans
- Traces of gluten
- Traces of mustard
- Traces of celery
- Traces of sesame
Nutritional values per 100 g
Nutritional values per 100 g
| Energie | 643 kJ / 153 kcal |
|---|---|
| Fett | 7 g |
| davon gesättigte Fettsäuren | 0.8 g |
| Kohlenhydrate | 18 g |
| davon Zucker | 4 g |
| Eiweiss | 4.2 g |
| Salz | 2.2 g |
- Made by hand
- Thai recipes
- No preservatives
- View lab report
Profile
At a glance
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Produktlinie
Curry Pastes
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Auf dem Etikett
Panang curry paste
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Schärfegrad
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Allergene
- Crustaceans
- Traces of gluten
- Traces of mustard
- Traces of celery
- Traces of sesame
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Lagerung
After opening, store at +2 to +6 °C and cover the paste with oil.
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Bottled in
100g jar
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Quality
Laboratory tested
Flavor profile
That’s what the glass tastes like
Schärfe
Merklich scharf
Medium heat that sits behind the coconut cream instead of in front of it.
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Sweetie
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Acid
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Umami
Aromen
- Kaffir lime
- coriander seed
- cumin
- galangal
The signature dish
Phanaeng Curry
Panang curry paste
Matches with
- Beef
- Coconut cream
- Jasmine rice
- Kaffir lime leaves
Central Thailand
The thickest of the curries
The story behind it
Where Phanaeng comes from
The origin of the name is still debated today. Some trace it back to the Malaysian island of Penang, while others attribute it to an old method of grilling a chicken with its legs tucked in.
What is undisputed is the preparation: Phanaeng is cooked with very little liquid until the sauce clings to the meat instead of swimming around it. It is the thickest and mildest of the classic curries.
- Typical of
- Central Thailand
- Consistency
- Thick, almost dry
- Classic with
- Beef & coconut cream
In the jar
Selected ingredients
What defines the taste of this recipe.
GarlicFor a rich, hearty flavor.
Garlic is part of the aromatic base of this recipe.
LemongrassFor a lemony herb aroma.
Lemongrass adds its characteristic citrus note to the spice base.
GalangalA spicy, slightly peppery note.
Galangal complements the herbs and spices in this Thai recipe.
Shrimp pasteA concentrated, savory seasoning.
Shrimp paste contains crustaceans. Please note the complete allergen labeling.
Selected ingredients. See the complete ingredient and allergen list above and on the label.
Honestly declared
Here's what's inside
In the order stipulated by the declaration: the largest quantity first.
16 Ingredients. Nothing else.
- Garlic
- red onion
- lemongrass
- lemon juice
- chili
- vegetable oil
- galangal
- coriander root
- coriander seeds
- kaffir lime peel
- shrimp paste
- pink Himalayan salt
- cumin
- white pepper May contain traces of gluten
- mustard
- celery and sesame
AllergensCrustaceansTraces of glutenTraces of mustardTraces of celeryTraces of sesame
The step width indicates the order, not the exact quantity. Percentages are shown where we specify them. Symbolic ingredient photos, not images of the specific batch.
How to use
Application
One spoonful from the jar replaces half your shopping list. Three steps, one pot, done.
- Sautéing
- Sauté one to two tablespoons of paste in a little oil or coconut milk until fragrant.
- Infuse
- Pour in coconut milk or broth and simmer briefly.
- To serve
- Add protein and vegetables of your choice. Season to taste, serve, and it's ready.
- Storage
- After opening, store at +2 to +6 °C and cover the paste with oil.
Origin
This is how THAANI is made
Three steps from the original recipe to your glass.
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Original recipe
We cook according to recipes from Thailand. Not adapted, but authentic.
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Handmade production
Small batches, hand-stirred. No additives, no fillers, no preservatives.
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Shipping from Switzerland
Picked and shipped by Wohnwerk Basel.
Lab tested
Quality you can read up on.
We make the ingredients in our formulas transparent and provide available laboratory reports directly with the respective product.
A report documents the tested sample. You can find the full declaration on the label.
- Ingredients and allergens clearly disclosed
- Laboratory reports for the respective product sample
Production
A look into our kitchen.
This is how THAANI is made: Discover the ingredients, the manual labor, and the people behind our products.
Sharpness in comparison
Where this glass is standing
Spicy is relative. Here you can see the entire range on a scale, and where your jar fits into it.
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No heat
ohne Chili
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Very mild
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Mild
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Noticeable
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Hot
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Very hot
The scale is our own: it compares the varieties with each other, not with Scoville values.
Frequently Asked Questions
The most frequently asked questions about our products, answered briefly.
How do I use the paste?
Sauté one to two tablespoons in a little oil or coconut milk, add liquid, then add protein and vegetables. The dish is ready to serve in about 15 minutes. You can find the steps further up on this page.
How spicy is that?
Each variety displays its heat level from 0 to 5 on the label and at the top of this page next to the product name. You can use coconut milk to make any dish milder at any time.
Are there any preservatives in it?
No. We cook according to original recipes without preservatives. Everything that is included is listed in full in the ingredients list on this page.
How do I store the glass?
The best-before date is on the label. Once opened, the jar should be kept in the refrigerator. You can find exact storage instructions for each product in the storage section.
Where do the recipes come from?
Our products are created according to original Thai recipes, cooked by hand in small batches.
Not conformist. But authentic.
