Panang Curry Paste
Unlock the bold, aromatic essence of Thai cuisine with this homemade Panang Curry Paste recipe, your go-to base for creating rich, flavorful curries. Infused with a harmonious blend of mild dried chilies, toasted spices like coriander and cumin, fragrant lemongrass, zesty kaffir lime, and creamy roasted peanuts, this paste delivers the perfect balance of heat, nuttiness, and citrusy brightness. Made using traditional techniques such as dry roasting and pounding ingredients with a mortar and pestle, it ensures an authentic texture and depth of flavor. Whether you're crafting a classic Panang curry or adding a punch of Thai-inspired spice to soups and marinades, this versatile paste is a must-have for any home cook. Bonus: It’s easy to make ahead and store, so you’ll always have it ready for your next culinary adventure!
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Recipe Information
Ingredients
- 8 pieces Dried red chilies (mild variety, such as guajillo or spur chilies)
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon White peppercorns
- 2 stalks Lemongrass stalks (white part only), finely sliced
- 1 tablespoon Galangal, peeled and thinly sliced
- 1 teaspoon Kaffir lime zest (or regular lime zest as a substitute)
- 4 cloves Garlic cloves, peeled
- 4 small Shallots, peeled and chopped
- 1 teaspoon Shrimp paste
- 2 tablespoons Roasted peanuts
- 1 teaspoon Sea salt
- 1 tablespoon Vegetable oil (optional, for blending)
Instructions
Place the dried red chilies in a bowl and cover with warm water. Soak for 10 minutes or until softened. Drain and remove the seeds for a milder paste, if desired.
In a dry pan over medium heat, toast the coriander seeds, cumin seeds, and white peppercorns until fragrant (about 2-3 minutes). Grind them into a fine powder using a mortar and pestle or spice grinder.
In the same pan, lightly toast the sliced lemongrass, galangal, and kaffir lime zest for 1-2 minutes to release their aroma.
Using a mortar and pestle (for the most authentic texture) or a food processor, combine the soaked chilies, ground spices, toasted aromatics, garlic, shallots, shrimp paste, roasted peanuts, and sea salt. Pound or blend until a smooth and cohesive paste forms. Add a small amount of vegetable oil if the mixture is too dry to blend.
Taste and adjust the seasoning if needed. The paste should be salty, aromatic, and slightly nutty from the peanuts.
Store the Panang curry paste in an airtight container in the refrigerator for up to 1 week, or freeze it in portions for later use.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 12.3 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
