Panang Curry Paste
Once you make your own Panang curry paste, it’s very hard to go back to the store-bought tubs. Not because those are not good. But because this? This smells alive.
This DIY Panang curry paste is bold, nutty, fragrant, and deeply layered in a way that only fresh ingredients can be. Dried red chilies, lemongrass, kaffir lime leaves, galangal, warm spices, and roasted peanuts all blended into a thick, brick-red paste that feels like the soul of Thai cooking in concentrated form.
If you cook Thai food even semi-regularly, this Panang curry paste is one of those “make once, use everywhere” staples that instantly upgrades your kitchen game. If you’re planning to turn this into an actual meal, this homemade paste is exactly what I use in my Chicken panang curry — rich, creamy, and full of that nutty depth Panang is known for.
Yes, Paste Can Be Cozy
Panang curry has a reputation for being richer and rounder than other Thai curries. And here’s the quiet reason why.
Peanuts.
They’re not just there for texture. They soften the heat, add body, and create that signature nutty depth that makes Panang curry feel luxurious instead of sharp. Without peanuts, it’s just another red curry cousin.
And yeah, it takes about 30 minutes. But most of that time is just soaking, blending, and letting the paste do its thing in the pan. No stress. Big payoff
🫶 Hui
Taste and Texture
From the first grind, your kitchen fills with the aroma of kaffir lime and toasted peanuts. It’s sharp, citrusy, warm, and nutty all at once. The kind of smell that makes you stop and go… oh. This is going to be good.
Once cooked, the paste deepens into this velvety, brick-red base with serious richness. When you simmer it with coconut milk, it turns glossy and luxurious, clinging beautifully to beef, chicken, tofu, or vegetables. It’s earthy without being muddy, spicy without being aggressive, and fragrant in a way that feels intentional, not overpowering.
More Thai Food recipes? Try our Chicken Panang Curry, a refreshing Thai Mango Salad or explore another classic with this Thai Green Curry.
Recipe Test Log
- #Test 1: Didn’t cook long enough — flavors were muted.
- #Test 2: Added peanuts too early — texture was uneven.
- #Test 3: Separate blend + proper sauté = smooth, fragrant perfection.
Takeaway? Cook it patiently. Flavor needs time.
Ingredients in Panang Curry Paste
Here’s what you need to make this Panang curry paste. It looks like a lot, but most of it goes straight into the blender.
- Dried Red Chilies: The backbone of heat and color.
Sub: Thai dried chilies or a mix of mild and spicy. - Shallots: Sweet, aromatic depth.
Sub: Red onion. - Lemongrass: Bright citrusy lift.
Sub: Frozen lemongrass or lemongrass paste. - Garlic: Savory warmth that rounds everything out.
Sub: Garlic paste. - Galangal: Sharp, peppery, and floral.
Sub: Ginger (not identical, but workable). - Coriander Stems: Fresh, herbal backbone.
Sub: Cilantro roots or extra stems. - Kaffir Lime Leaves: Signature citrus aroma.
No real substitute — this defines Panang curry paste. - Shrimp Paste: Deep umami punch.
Sub: Fermented soybean paste for vegetarian. - Coriander Powder: Warm and nutty spice.
- Cumin Powder: Earthy warmth.
Sub: Ground caraway in a pinch. - Nutmeg Powder: Gentle warmth and complexity.
Use lightly — it’s powerful. - Salt: Brings everything into focus.
- Roasted Peanuts: Creamy, nutty richness.
Sub: Cashews. - Reserved Chili Soaking Water: Controls texture and heat.
Adjust to your preference.
How to Make Panang Curry Paste
Soak the chilies
Warm water, 15 minutes until soft. Reserve the soaking water.
Blend the base
Add everything except peanuts and chili water. Blend until coarse.
Smooth it out
Add peanuts and ½ cup chili water. Blend until smooth.
Cook the paste and watch for signs
Heat oil over medium heat. Add paste and sauté 10–15 minutes. It’s ready with the paste turn deep red color, thick texture, insanely fragrant.
Cool it down and ready to use!
Let it reach room temp before storing. And make the most authentic Chicken Panang Curry with this paste!
Substitutions/Variations
| Category | Tips / Suggestions |
|---|---|
| Milder paste | Remove chili seeds before soaking |
| Vegetarian version | Swap shrimp paste for fermented soybean paste |
| Thicker paste | Use less soaking water |
| Drizzle-friendly paste | Add more chili water for a looser texture |
| Fusion use | Try it as a marinade for grilled meats or roasted veggies |
FAQ and Tips
Storage
- Fridge: Airtight container, up to 3 days.
- Freezer: Portion and freeze up to 1 month.
- Shelf-life tip: Always use a clean, dry spoon.
- Best uses: Panang curry, dipping sauces, marinades, noodle sauces.
Use this Panang Curry Paste in:
If you make this Panang curry paste, I need to know what you used it for. Curry? Marinade? Something chaotic and brilliant?
Panang Curry Paste
Ingredients
- 2 oz dried red chilies
- 4.4 oz shallots
- 1.6 oz chopped lemongrass
- 1.4 oz peeled garlic
- 0.1 oz coriander stems
- 8 kaffir lime leaves
- 1 tablespoon shrimp paste
- 4 teaspoons coriander powder
- 2 teaspoons cumin powder
- 2 teaspoons nutmeg powder
- 1 teaspoon salt
- 4 tablespoons roasted peanuts
- ½ cup reserved chili soaking water
Method
- Soak dried chilies in warm water for 15 minutes, or until softened. Reserve the soaking water.2 oz dried red chilies
- In a blender, combine all the ingredients except roasted peanuts and chili water. Blend until coarsely chopped and evenly mixed.4.4 oz shallots, 1.6 oz chopped lemongrass , 1.4 oz peeled garlic, 0.1 oz coriander stems, 8 kaffir lime leaves , 1 tablespoon shrimp paste , 4 teaspoons coriander powder , 2 teaspoons cumin powder , 2 teaspoons nutmeg powder , 1 teaspoon salt
- Add ½ cup of reserved chili water and roasted peanuts. Blend again until smooth. Scrape the blender sides to ensure even consistency.4 tablespoons roasted peanuts , ½ cup reserved chili soaking water
- Heat a bit of oil in a skillet over medium heat.
- Pour in the blended paste. Cook for 10–15 minutes, stirring often, until it turns deep red, thick, and aromatic.
- Let the paste cool to room temperature.
- Store in an airtight container in the fridge for up to 3 days, or freeze for longer use.
