Panang Curry Paste

Nutriscore Rating: 63/100

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!

Recipe Information

• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 30 min
• Servings: 1 serving
• Difficulty: Medium

🥘 Ingredients

13 items

• 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

6 steps

1. 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.

2. 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.

3. In the same pan, lightly toast the sliced lemongrass, galangal, and kaffir lime zest for 1-2 minutes to release their aroma.

4. 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.

5. Taste and adjust the seasoning if needed. The paste should be salty, aromatic, and slightly nutty from the peanuts.

6. 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

1 serving (250.6g)

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.

Source of Calories

Fat: 245 cal (50.4%%)

Protein: 55 cal (11.3%%)

Carbs: 186 cal (38.3%%)