Pa-Naeng Curry Sauce

Pa-Naeng is one of Gaeng from the central region of Thailand but has less herbs and spices than green or red curry and it has a little liquid or dried without any vegetable except sweet basil leaf and kaffir lime leaf.

Pa-Naeng has 3 charactoristic as watery.grill or sour, ground peanuts is normally added.


Coconut Milk, Chili, Shallot, Garlic, Lemon Grass, Spice, Sugar, Salt, Fish Sauce


Pa-Naeng Curry Sauce (Ready made) 1,000 grams
Chicken thigh sliced (raw weight) 900 grams
Chopped roasted peanuts 50 grams


  1. Shake the pouch well, tear the pouch at tear mark.
  2. Heat Pa-Naeng Curry Sauce to the boil for 5 minutes, stir frequently to prevent the sauce from burning.
  3. Add chicken thigh cubes in sauce and cook for 5 minutes, stir frequently to prevent the sauce from burning.
  4. Before remove from the heat, add Chopped roasted peanuts and mix thoroughly.
Total Yield 1,650 grams

*Note : Please ensure that water and juice content from vegetable and chicken do not get into the cooking.
Nutrition Facts
Serving Size 1/2 cup (100 g)
Serving Per Container 10

Amount Per Serving
Calories     150     Calories from Fat     120

  % Daily Value*
Total Fat  13  g 20%
     Saturate Fat  5  g 25%
Cholesterol  0  mg 0%
Sodium  570  g 24%
Total Carbohydrate  6  g 2%
     Dietary Fiber  1  g 4%
     Sugars  2  g  
Protein  2  g  

Vitamin A  0 % Vitamin C  0 %
Calcium  0 % Iron   8 %
*Percent Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calories needs.
  Calories 2,000 2,500

Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate 300g 375g
Dietary Fiber   25g 30g

Calories per gram
Fat   9     Carbohydrate   4     Protein   4



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