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Panang Curry Paste

Panang curry paste is a fragrant Thai chile paste used to make rich, typically thick curries.

Panang Curry Paste — illustrative ingredient image

About Panang Curry Paste

Panang curry paste is a Thai curry paste made by pounding or blending dried chillies with aromatic ingredients and spices. It is used as the seasoning base for panang curry, commonly cooked with coconut-based liquid and meat or other selected ingredients, and can also flavour stir-fries and related dishes.

The paste is typically red to reddish-brown, dense, and strongly scented, with heat balanced by fragrant, earthy, and savoury notes. Commercial versions may be smooth or coarse and can differ in saltiness and heat, giving prepared dishes noticeably different intensity and texture.

Panang curry paste is sold as a packaged or freshly prepared paste. It may include shrimp paste, salt, sugar, or other ingredients, so composition varies by maker. Cooking it with coconut-based liquid loosens and disperses the paste, while using it in stir-fries keeps its seasoning more concentrated.

Ingredient type
paste

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Where panang curry paste appears

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Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for panang curry paste

Names and romanised forms to recognise on menus and labels.

English

Panang Curry Paste

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Panang Curry Paste nutrition & diet

Panang Curry Paste nutritional value

Product example: PANANG CURRY PASTE (Kanokwan Food Products Co.,Ltd.)

Per 100 g of this specific product as recorded by USDA, per 100 g.

Calories
192kcal
Protein
7.7g
Carbs
30.8g
Fat
7.7g

A product-specific label example, not a generic average. Formulations can change; use the nutrition label on the product being eaten.

Portions & preparation

Use a reference for the complete Panang curry paste recipe and brand, since chile, aromatics, spices, salt, sugar, oil, and nuts or seeds may vary. Measure the paste as used in the dish, while accounting for coconut products, stock, meat, seafood, or other additions.

Compare the right form: Match the exact commercial or homemade Panang paste recipe, including brand, ingredient proportions, processing, and any added shrimp, fish, or animal ingredients.

Diet considerations

The paste is generally plant-based in its aromatics and spices, but recipe and brand determine whether shrimp paste, fish products, or other animal ingredients are present. Finished curries may contain meat, seafood, dairy, cereal thickeners, or sweeteners. Portion-dependent carbohydrate patterns depend largely on accompaniments such as rice or noodles.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Depends on the version
  • Vegetarian
    Depends on the version
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Depends on the version
What these diet assessments mean
Vegan · Depends on the version
Optional or variable recorded ingredients: Fermented shrimp paste. The ingredient profile identifies an animal-derived food or derivative. Recipes and products can differ.
Vegetarian · Depends on the version
Optional or variable recorded ingredients: Fermented shrimp paste. The profile identifies animal flesh, seafood or a derivative excluded by a vegetarian diet. Recipes and products can differ.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Depends on the version
Optional or variable recorded ingredients: Fermented shrimp paste. Recorded common ingredients: Shrimp. This profile identifies shellfish, which does not meet the kosher fish criteria. Recipes and products can differ. Recipes and products can differ.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: USDA FoodData Central branded product — PANANG CURRY PASTE ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .