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Spoonful of Panang curry paste over rice and chicken curry, rich and aromatic Thai flavor base.

Panang Curry Paste

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 ¼ cups
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.
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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
 

  1. Soak dried chilies in warm water for 15 minutes, or until softened. Reserve the soaking water.
    2 oz dried red chilies
  2. 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
  3. 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
  4. Heat a bit of oil in a skillet over medium heat.
  5. Pour in the blended paste. Cook for 10–15 minutes, stirring often, until it turns deep red, thick, and aromatic.
  6. Let the paste cool to room temperature.
  7. Store in an airtight container in the fridge for up to 3 days, or freeze for longer use.

Notes

Storage: 
Fridge: Store in an airtight container for up to 3 days.
Freezer: Divide into small portions and freeze for up to 1 month. Thaw before use.