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Panang Curry
Panang Curry

Panang Curry



Treat your tastebuds to a truly mouthwatering authentic Panang Curry. Simply add Nonya Secret's Panang Curry Mix to coconut milk and diced meat for a gloriously rich and mildly spiced curry.

Founded by Maureen Suan Neo, Nonya Secrets is a delicious introduction to the cosmopolitan and colourful fusion of Asian heritage through food and the women who cook it. Using recipes handed down through generations and inspired by the flavours, textures and smells of southeastern Asian cuisine, Nonya Secrets handmake a mouthwatering range of sauces, rubs and curry mixes. 

Approximately 170g

Lemongrass, Galangal, Onions, Garlic, Shrimp Paste (Crustaceans, Cornflour), Lime Leaves, Kaffir Lime Zest, Dried Chilli Flakes, Caraway Seeds, Fennel Powder, Cumin Powder, Coriander Powder, Cardamoms, Peanuts, Sugar, Salt, Vegetable Oil.

Store in a cool dry place and see use by date printed on jar.


We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

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Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.



The story of Nonya Secrets begins in Maureen Suan Neo's childhood growing up in Singapore as the daughter of Straits Chinese – the Nonyas and Babas of South-East Asia – whose heritage stems from the coming together of Chinese people from the mainland with the people of the Malay archipelago, known today as Malaysia and Singapore. 

The Peranakan Chinese are fantastic cooks, hosting legendary feasts at festivals and wedding celebrations. Despite growing up in more liberal times, Maureen was taught to cook by her mother in the traditional way and learned the full and varied repertoire of Nonya specialities. When Maureen moved to Europe, she adapted to the ingredients and produce that was available and adopting the cosmopolitan spirit of her Nonya mother and Baba father, took the sauce recipes that had been passed down from my ancestors and began to create her own cuisine firmly rooted in her heritage. Together with her husband, she went on to open five popular restaurants, known as Singapura, in London, before launching Nonya Secrets and bottling her wonderful sauces and mixes so that they could be enjoyed at home.