Mekhala Organic Thai Panang Curry Paste

Panang (Phanaeng) is a central Thai curry known for its rich, thick consistency and milder heat compared to Red Curry. While it shares similar aromatic ingredients — galangal, lemongrass, dried red chillies, shallots, and garlic — Panang’s defining characteristic is its kaffir lime leaves, which give it a distinctive floral, citrusy depth. The resulting dish is thicker, creamier, and more aromatic than a standard Red Curry, with smooth, gentle heat. Described on the label as “a milder alternative to Red Curry, with zesty kaffir lime leaves.”

Traditional Thai Panang curry is enriched with ground peanuts, giving the dish its characteristic richness. The Mekhala paste itself is does not contain nuts — peanut butter is added at the cooking stage. The label recipe recommends 1 tablespoon of smooth peanut butter per dish serving 2. If you have a nut allergy, you can still make excellent Panang without it — the kaffir lime, galangal, and lemongrass will deliver outstanding flavor. If you have a severe nut allergy, kindly exercise your own discretion.

No. Mekhala Organic Thai Panang Curry Paste contains absolutely no fish sauce, shrimp paste, or any other animal-derived ingredients. It is 100% plant-based and vegan. Most conventional Thai Panang pastes contain shrimp paste — Mekhala is one of the very few authentic versions that is genuinely vegan and safe for anyone avoiding shellfish or seafood.

Mekhala Panang Curry Paste is certified gluten-free. It uses a gluten-free soy sauce made from organic brown rice and soybeans — not wheat-based soy sauce — so it is safe for those with gluten intolerance. However, it does contain soybeans. If you have a soy allergy, kindly exercise your own discretion.

The serving size is 1 teaspoon (6g), and there are 17 servings per 100g jar. The label recipe serving 2 people calls for 2 heaped teaspoons of paste with 2 cups of coconut milk and 1 tablespoon of peanut butter. Because this paste is stone-ground and concentrated, start with the recommended amount and adjust to taste.

Kaffir lime leaf (makrut lime leaf) is the aromatic leaf of the Citrus hystrix tree, native to Southeast Asia. It has an intensely fragrant, floral-citrus aroma that is entirely unique — nothing else smells quite like it. In Panang curry, it is the defining aromatic, contributing a zesty, perfumed quality that balances the richness of coconut milk and peanut butter. Mekhala uses USDA Certified Organic kaffir lime leaves, stone-ground to preserve their volatile aromatic oils.

With just 1g of carbohydrate and 0g of sugar per teaspoon, this paste is compatible with ketogenic diets. However, it contains gluten-free soy sauce (soybeans), which is excluded on strict Whole30 — legumes including soy are not permitted. For Whole30, consider Mekhala’s Thai Yellow Curry or Lemongrass Turmeric pastes, which do not contain soy sauce.

Yes. Mekhala Panang Curry Paste works well with oat milk, almond milk, or vegetable broth for a lighter version. It also makes an excellent marinade — mix with coconut oil and lime juice and marinate for 30 minutes before grilling or roasting. The kaffir lime leaf aroma comes through beautifully even without coconut milk.

Once opened, refrigerate and consume within 30 days as stated on the label. For longer storage, freeze in teaspoon-sized portions — it keeps well for up to 3 months with no loss of flavour. The reusable glass jar should be sealed tightly and kept refrigerated between uses. Natural product — consistency may vary.

Mekhala curry pastes are handcrafted in small batches in Chiang Mai, Thailand at Mekhala's own factory. The team is female-led, supporting women and youths in the Chiang Mai community with every jar produced.