Is Panang Curry Spicy? Understanding Thai Heat Levels

If you’ve ever tasted Panang curry, you’ll know it’s rich, creamy, and loaded with flavour. But is it spicy?

The short answer: yes – traditionally, Panang curry is considered one of the spicier Thai curries. But like many classic dishes, the heat level can vary based on how it’s prepared. At Pam Pam, we’ve dialled the spice back slightly to create a moderately spicy version that’s still packed with all the depth you’d expect.

In this blog, we’ll break down the heat levels of Thai curries, explain what makes Panang unique, and show you how our plant-based version balances the warmth and richness of this bold dish.

A Quick Look at Thai Curry Heat Levels

Thai cuisine is known for its bold flavours, often built around a harmony of sweet, salty, sour, and spicy. When it comes to curries, here’s how they generally stack up on the spice scale:

Panang curry lands on the hotter end of the scale, usually thanks to the red chillies used in the paste. Unlike red curry, however, Panang also includes ground peanuts and coconut cream, which give it a thicker, creamier texture and slightly sweet finish, helping to mellow out the burn.

What Makes Panang Curry Spicy?

The heat in Panang curry comes from dried red chillies, blended with garlic, lemongrass, shallots, galangal, coriander root, and kaffir lime. This paste is the heart of the dish.

Once the curry paste hits the pan, it’s typically fried with oil until fragrant, then mixed with creamy coconut milk and sometimes palm sugar and fish sauce. The result is a rich, warming curry with a slow-building spice that lingers.

In many traditional Thai kitchens, the spice level is strong. It’s not uncommon for Panang curry to bring tears to your eyes – in a good way. But not everyone enjoys that kind of heat.

The Pam Pam Take: Moderately Spicy and Well-Balanced

At Pam Pam, we’ve taken everything that makes Panang curry delicious – the creaminess, the nuttiness, the subtle citrus – and reimagined it in a way that delivers the heat without overpowering your palate.

Our Plant-Based Panang with Rice is:

• Made with a balanced blend of red curry paste and coconut cream

• Filled with vegetables and plant-based protein for a hearty finish

• Flavoured with kaffir lime and tamarind to brighten the dish

• Moderately spicy – enough to warm you up, but still enjoyable for most spice levels

It’s a great option for anyone who enjoys a touch of heat, without needing a glass of milk on the side.

If you prefer a version you can cook in your own time, you can also grab our Panang Curry Pouch and stir it through rice or noodles at home.

Serving Tips: How to Adjust the Heat (or Cool It Down)

Although our Panang is pre-made and cannot be altered during cooking, there are easy ways to adjust the perceived heat when serving:

1. Add extra coconut milk or a spoon of plain yoghurt
This helps tone down the spiciness without changing the core flavour.

2. Serve with jasmine rice
Rice naturally softens spice intensity and pairs beautifully with Panang’s creamy base.

3. Add cucumber or fresh herbs
Cool toppings like sliced cucumber, coriander, or Thai basil can offset the warmth.

Not Sure How It Compares? Try These

If you’re wondering how our Panang compares to other meals, try:

• Curry Laksa – also spicy but with a soup base, coconut richness, and a different blend of aromatics

• Pad Thai with Tofu – sweet, tangy, and much milder, if you’re spice-sensitive

• Plant-Based Thai Pork Basil with Rice – medium spice and packed with umami

Final Thoughts on Panang Spice

Panang curry is bold, creamy, and deeply satisfying. While it’s considered one of the spicier Thai curries, the creaminess of the coconut milk and the nuttiness of the peanuts help take the edge off.

At Pam Pam, we’ve created a moderately spicy version that still honours the dish’s traditional flavours, without overwhelming your taste buds. Whether you’re a spice lover or just starting your Thai food journey, it’s a dish worth trying.