Paneang Curry Paste

Unlock the essence of Thai cuisine with this authentic Panang Curry Paste recipe, a fragrant blend of dried red chilies, toasted spices, fresh lemongrass, and galangal, all harmonized with the rich depth of roasted peanuts and shrimp paste. Perfect as the foundation for creamy Panang curry, this homemade paste is packed with bold, vibrant flavors that far surpass store-bought alternatives. Whether prepared with a traditional mortar and pestle for rustic texture or a food processor for convenience, this versatile paste is a must-have for crafting restaurant-quality Thai dishes at home. Ready in under 30 minutes and freezer-friendly, it’s the ultimate staple for every Thai food lover.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 1

Ingredients

• 10 pieces Dried red chili peppers
• 1 teaspoon Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon White peppercorns
• 2 stalks Lemongrass (white part only)
• 1 teaspoon Kaffir lime zest
• 1 tablespoon Galangal (peeled and sliced)
• 4 pieces Garlic cloves
• 3 pieces Shallots
• 1 teaspoon Shrimp paste
• 1 teaspoon Salt
• 2 tablespoons Peanuts (unsalted, roasted)

Directions

Step 1

Soak the dried red chili peppers in warm water for 10 minutes to soften them. Drain and set aside.

Step 2

Toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove from the heat and let cool.

Step 3

Grind the toasted spices in a mortar and pestle or spice grinder until they form a fine powder. Set aside.

Step 4

Slice the lemongrass thinly and zest the kaffir lime. Place them in a mortar or food processor.

Step 5

Add the softened chili peppers, galangal, garlic, shallots, shrimp paste, salt, and peanuts to the mortar or food processor.

Step 6

Pound the ingredients together in the mortar and pestle or blend in the food processor, gradually adding the ground spices, until you achieve a smooth paste.

Step 7

Taste the paste and adjust salt if necessary. Continue pounding or blending to ensure the paste is well-combined.

Step 8

Transfer the Panang curry paste to an airtight container and store in the refrigerator for up to a week or freeze for longer storage.

Nutrition Facts

Serving size	(166.6g)

Amount per serving	% Daily Value*
Calories	160.7

Total Fat 1.8g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat g
Cholesterol 18mg	0%
Sodium 2984.6mg	0%
Total Carbohydrate 33.5g	0%
Dietary Fiber 5.5g	0%
Total Sugars 7.7g
Protein 6.9g	0%

Vitamin D 0IU	0%
Calcium 153.3mg	0%
Iron 6.9mg	0%
Potassium 714.7mg	0%

*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: 9.1%

Protein: 15.5%

Carbs: 75.4%