QiVeda Panang Curry - Premium Thai Curry Paste | 14oz (400g)

We used to get another brand that came in a tub but this one is much more flavorful. For those of you who wrote a review about how it doesn't explain how to use it, just put a couple heaping tablespoons in a pan with some coconut oil and make a paste, add your meat and brown the meat in the paste then after your meat is cooked add some coconut milk for some really good curry.

What was unique about every Panang curry I’ve had were the underlying notes of peanut and coconut, and this is usually something you add at home if you’re making it yourself. But the description for this says it has a nutty taste, so I thought it must be unique in that it included peanuts already. It doesn’t, and like most store bought Panang paste, you must add peanuts or peanut butter yourself. It was pretty indistinguishable from red curry paste, but was still good.This contains no instructions, so here’s what I did when making Chicken Panang curry with it:-I briefly fried 3 chicken breast (cut into 3” pieces), then added salt, pepper, 1 onion, 2 cloves garlic, and 2 bell peppers.-After a few minutes, I moved everything to the side of the pan and quickly fried just *2 tablespoons* of this paste—just long enough to release the flavors. Then I stirred it into the rest of the dish so the veggies and meat were coated.-I added a cup of chicken broth, a full can of coconut milk, 2 Tbls peanut butter, 10 or so fresh basil leaves, and a splash of fish sauce.-I boiled this gently and simmered until the chicken was cooked, which took about 5-7 more minutes, then thickened it up with a slurry made from 1\2 tsp corn starch and 1 tsp cold water.In the end, I was treated to a rich and creamy sauce that was spicy yet balanced, with hints of citrus coming from the lemongrass and galangal. The addition of peanut butter and sweet basil elevated It from just a red curry. It is super convenient on a busy night, and left me with really delicious curry in under 30 minutes. In the time it took for my rice to cook, a complete dinner was on the table.There’s enough paste left to make at least 3 more meals from this bag, so it’s a pretty good value for the money too!

I like to try a lot of international foods and a lot of time, I haven't made them myself before though I might have tasted them in restaurants. So some guidance on how to use them on the package would be very helpful, as well as instructions on what to do with it after opening. This package had neither so I had to wing it. The paste comes double bagged and it was pretty easy to fit the inner bag back into the outer zipper bag after using. I cooked some minced garlic and a bit of roughly chopped onion (maybe 1/2 inch squares) in some neutral oil, then added 2 good sized boneless chicken breasts that I had cut into 1-2 inch cubes. Once the chicken was nearly cooked, I added two heaping tablespoons of the paste (probably it was more like 3 tablespoons if I had measured carefully). And stirred that in well until it coated the chicken. I then added some chopped sweet pepper (similar cut size to onions) and some cooked and cooled potatoes that I cut into hunks. I added one vacuum pack of natural coconut milk (thinner than the stuff in cans), sprinkled some coarse sea salt on it, and put the lid on it all and let it simmer for about 15 minutes while I cooked some swiss chard for a side. I served it over rice to my spouse and brother-in-law. There was plenty for all 3 of us (and leftovers) and we all thought it looked and tasted like the curry we got at restaurants. Seasoning was slightly zippy but not too spicy. We did not need to add salt or pepper aside from the sea salt I added while cooking. I have other cooking pastes (curry and mole) that I keep in the fridge, so I put the rest of this in there too. I think I should easily get another 4-5 meals out of the package. My only complaint is that a recipe and storage instructions would have made it easier for me to use and I wouldn't have had to spend time looking up recipes and reading other reviews to understand how much to use.

This is different and has quite the taste I didn’t expect… just know a little goes a looooong way! You can’t be too heavy handed with using or you may throw the texture off as well as the blend also. We enjoy this and I’m Happy we have more left for others to try

This Qiveda, Panang Curry has quality ingredients and an incredibly authentic Thai curry flavor; very fresh and aromatic. It comes in a vacuumed sealed pouch inside the zip lock so it stays totally fresh until you open it and then it can be emptied into the bag and resealed. It's a bit spicy but not as hot as some curries I've had that burned your mouth; It has a bite but more of a addicting bite than an unsavory one. It is very salty but this is used in soup and recipe bases not as a condiment. The value is Good.

This curry paste has a deep, rich flavor. I used it to make a Thai-inspired split red lentil dish, but it would go very well with meat as well. Red curry paste forms the basis for many recipes, but it should be layered with other ingredients, such as coconut milk. No recipes were enclosed with the paste but if you're unsure about how to use it, there are plenty of good recipes on the Internet.

The possibilities are endless in the kitchen for a curry paste like this one. The label on this particular product is very simple and clean, no hidden preservatives, and the volume sold in the package will last you a LOOONG time before needing to buy more. I'll be making at least 50 dishes before this runs out for sure.I used this product last weekend in a bit of a unique way -- thinned it out a bit with water and then rubbed it as a paste all over pork shoulder before smoking for 12 hours. The results were AMAZING! We've been eating curry bark pork tacos all week and will be sad when the leftover run out.I look forward to making a bit more traditional curry dishes this fall/winter.