Panang Sauce
Coconut, lemongrass, and a slow heat that hugs every bite.
Place of Origin
Thailand
Panang curry traces back to central and southern Thailand, where toasted dried chiles, lemongrass, galangal, makrut lime, and peanuts are pounded into a rich, fragrant paste. Traditionally thicker and milder than red curry, it gets its signature roundness from coconut cream. Our sauce captures that aromatic, creamy heat in a jar — no shopping trip to four stores required.
Cook Tonight
Sheet-Pan Panang Shrimps
Serves
2-3
Time
18 min
Ingredients
- •1 lb large shrimp, peeled and deveined
- •1 red bell pepper, sliced
- •1 small zucchini, half-moons
- •1/2 cup Panang sauce
- •2 tbsp coconut milk
- •Jasmine rice and lime wedges, to serve
- •Thai basil or cilantro to finish
Method
- 1
Heat oven to 425°F.
- 2
Toss shrimp and vegetables with Panang and coconut milk on a sheet pan.
- 3
Roast 8-10 min until shrimp are just opaque and edges are caramelized.
- 4
Spoon over jasmine rice, scatter herbs, finish with lime.
More Ways to Use It
Four ideas, zero rules.
Weeknight curry
Gently poach salmon fillets in Panang thinned with coconut milk until just cooked through.
Dipping sauce
Slightly warm the Panang Sauce and serve alongside grilled chicken skewers.
Noodle bowl
Toss the delicious Panang Sauce with udon or rice noodles, top with crushed peanuts.
Roasted veg
Glaze cauliflower or sweet potato with Panang before the last 5 min in the oven.
