Maesri Thai Panang Curry Paste - 4 Oz (Pack of 4)

I love panang curry. This can of flavor makes it dead easy to make the dish.

This is the best Thai curry paste. Better than most Thai restaurants.

I love this brand of curry pastes, but it's not carried in my area. Amazon access is very convenient. Thanks.

I consider myself a connoisseur of Thai food. I've had the real thing in Thailand, and have eaten at many authentic Thai restaurants in Queens when I lived in NYC. That is where I first fell in love with Penang Curry. I order it whenever I see it on a menu. I cook a lot at home, and after doing a bit of research, I found this to be the most recommended and most authentic curry paste. It has a nice kick to it, I like spicy, so the heat level is just right for me. It's a great value for four cans, and occasionally I catch it on sale and stock up. I've seen some others mention that they received dented cans, but I must have been lucky because I've yet to receive any that were damaged. The flavor is great, and has the perfect blend of savory, salty, sweet, and spicy.

I was used to getting the smaller cans.. we would use two each time we cooked with great results. This time we used this entire container for a small crock of curry, it was tasty but VERY spicy. Beware!

We were craving panang chicken curry and I wanted so desperately to try to make it, and I did. First try was a success and now we will be adding this dish to our rotation of exotic recipes to make once a month. This can of paste was a game changer and made it a whole lot simpler to follow the recipe. Adding the coconut milk and mmmm I can't even finish this I want more. Yummy yummy.

Sauté the contents of one of these cans with a couple of tablespoons of oil for a few minutes until the oil separates from the paste.Add a 12oz can of coconut milk and bring to a boil.Add 1 1/2 lbs chicken cut into bite-sized pieces and continue to simmer for five to ten minutes until the chicken is cooked.Serve on rice.The result is a Chicken Panang Curry that rivals most restaurant or takeout/delivery products… and done in about ten minutes.If you want to goose it up a bit, add a couple of tablespoons of sugar early on. Palm sugar is best, but brown or white sugar will do. Add a couple of tablespoons of fish sauce near the end; that’s really nice. Add a couple of tablespoons of lime juice near the end. Add a thinly-sliced red or green bell pepper. Add a handful of Thai chilies if you have them. Add a some kafir lime leaves if you have them or fresh Thai basil leaves if you have those. But these adds just make it better.The contents of this can, a bit of oil, a can of coconut milk, and some chicken (which you can keep frozen) makes a great dinner (three to five servings). And the whole thing is done faster than delivery will take. So, this is a great pantry staple.Of course there are other ways to use this. Use it as a marinated for meat before grilling, for example.Mine arrived in perfect condition, not a scratch… much less a dent.In short, this is a great staple to keep on hand with canned coconut milk and some chicken in your freezer so that you’re always just ten or twelve minutes away from a tasty Thai dinner.

I have been using this product for many years. I love it so much. Their other curries are also good, but the Penang is my absolute favorite. Using a single can, and two cans of coconut milk, I add 2 tablespoons of agave syrup and one tablespoon of fish sauce. I really think these are essential forgetting more authentic flavor. My other trick is to make a mirepoix and cook it in the base of the pan, allowing the sauce to form depth as my tiny minced vegetables disappear. Julienned carrots and red pepper. Sometimes finish with fresh Thai basil if I have it. Whole mirepoix thing is a project , and can be skipped if you are in a hurry. You won’t regret using this excellent product. Four cans is a lot, but the expiration dates are pretty far out. Enjoy.