PENANG COCONUT CURRY

Our Penang Coconut Curry spice blend is a tribute to the origins of this legendary dish from the Malaysian island of Penang – Southeast Asia’s historic spice and trading port. From there, the recipe spread beyond the country’s borders and inspired Thai cuisine, where it gave rise to the well-known Panang curry – creamier, milder and nuttier than the original Malaysian curry.

This spice blend combines the best elements of both worlds: the aromatic spice and depth of Malaysian cuisine with the creamy coconut note and balanced mildness of the Thai version. A combination that brings the best of Southeast Asia to your plate.

The blend offers a harmonious balance of nutty warmth and exotic freshness. Coconut, galangal, turmeric and cinnamon provide a full-bodied aroma, while lime leaves and mango powder add a fruity, citrusy lightness. The result is a smooth, creamy curry with mild heat and rich complexity.

Ideal for chicken, shrimp, tofu or root vegetables.
Brown 4 chicken pieces with shallots, garlic, galangal and ginger. Stir 3 teaspoons of the spice blend into a can of coconut milk and pour it over the meat. Season to taste with 2 tablespoons of fish sauce or a bouillon cube and simmer for 20 minutes. Sprinkle with fresh cilantro and roasted cashews – a true Southeast Asian classic.

Penang is the Malaysian island, Panang the well-known creamy Thai curry – the names are often mixed up. The key to both is coconut milk: it absorbs the spice aromas and carries them. That’s why you should first briefly toast the blend in a little oil and then pour in the coconut milk.