Thai Panang Curry Paste Recipe

This homemade Thai panang curry paste recipe is where a good panang curry starts. It gives the curry a rich, creamy sauce with gentle heat and a lovely nutty flavor. I’ll show you how to make it using a mortar and pestle or food processor, with tips on preparing the ingredients and getting the best flavor.

What is panang curry paste?

Panang curry paste (prik gaeng panang, พริกแกงพะแนง) is the base used to make Thai panang curry, usually cooked with coconut milk and meat. Fish sauce and palm sugar balance the sauce, and thinly sliced makrut lime leaves add a fresh finish. Unlike a soupier Thai curry, panang is known for its thick sauce that coats the meat.

Panang curry paste is made with dried red chilies, fresh aromatics, shrimp paste, toasted spices, and roasted peanuts. It has a rich, aromatic flavor with a nutty profile, a little sweetness, and mild to medium heat depending on the chilies you use.

The peanuts give the paste its characteristic nutty flavor and a thicker texture. Toasted cumin and coriander seeds add warmth, while makrut lime zest brings a fresh citrus aroma. Shrimp paste adds a savory, umami depth that brings everything together.

Ingredient notes & substitutes

• Dried red spur chilies (prik chi fa): These larger dried chilies give the paste its deep red color and mild heat. Soak them in water before pounding to soften them.
• Dried jinda chilies (prik jinda): These smaller dried red chilies add more heat than the spur chilies. This recipe uses five of them alongside the larger spur chilies.
• Kaffir lime zest: Also called makrut lime zest, this comes from the green outer skin of the fruit. It adds a fresh citrus aroma. Avoid grating the white pith underneath because it can taste bitter.
• Lemongrass: Remove the tough outer layers and use the tender lower part of the stalk. Slice it thinly before pounding.
• Galangal: Peel and slice it into thin pieces. It’s firm and fibrous, so smaller pieces are much easier to break down.
• Shallots and garlic: Peel and slice them before adding to the paste.
• Shrimp paste: This fermented shrimp ingredient adds a salty, savory depth. It contains shellfish. I use this Thai shrimp paste.
• Coriander seeds and cumin: Use whole seeds and toast them briefly in a dry pan to bring out their aroma.
• Roasted peanuts: These give the paste its signature nutty flavor. Use unsalted roasted peanuts, or roast unsalted peanuts yourself before adding them.
• Salt: Helps with pounding and balances the other ingredients.

You can find everything at Thai fresh markets and Asian grocery stores. The exact measurements are in the recipe card below.

Can you make vegan panang curry paste? Yes! Simply leave out the shrimp paste and adjust the salt to taste. The paste won’t have quite the same savory depth, but the chilies, herbs, spices, and peanuts still give it plenty of flavor.

Mortar and pestle or food processor?

You can make this recipe with either method. I prefer using a granite mortar and pestle because I can gradually work through the fibrous ingredients and control the texture.

• Mortar and pestle: This is my preferred method. It takes more effort, but pounding the ingredients gradually gives you good control over the texture.
• Food processor: A much quicker alternative. It works well when you’re making a bigger batch, although you may need to stop and scrape down the sides to make sure everything gets blended evenly.

How to make panang curry paste

With a mortar and pestle

1. Soak the chilies. Slice the dried red spur chilies and the smaller dried chilies, then soak them in water for about 10 minutes. Drain well before using. This softens the chilies and makes them much easier to pound.

2. Prepare the ingredients. Peel and thinly slice the galangal, lemongrass, shallots, and garlic. Prepare the makrut lime zest and have the roasted peanuts ready.

3. Toast the spices. Place the coriander seeds and cumin in a dry skillet over medium heat. Toast for about 30 seconds, moving them around so they heat evenly. Once fragrant, remove them from the pan and let them cool.

4. Start pounding. Add the galangal, salt, toasted coriander seeds, cumin, and lemongrass to your mortar. Pound until you have a coarse mixture. Use a combination of up-and-down pounding and circular grinding movements.

5. Add the chilies and aromatics. Add the soaked chilies, shallots, garlic, and makrut lime zest. Continue pounding until everything is finely broken down. Scrape the sides of the mortar when needed so the ingredients stay under the pestle.

6. Add the peanuts and shrimp paste. Add the roasted peanuts and shrimp paste. Pound everything together until you have a thick, evenly blended paste. You shouldn’t have large pieces of lemongrass or galangal left in it.

With a food processor

Praew’s cooking tips

A few details make a difference when preparing this paste, especially if you’re using a mortar and pestle.

1

Slice the ingredients thinly before pounding:

Pay attention to how you prepare the ingredients. Galangal and lemongrass are quite fibrous, and large pieces take much longer to break down.

2

Use roasted peanuts:

The peanuts are an important part of panang’s flavor. Use unsalted roasted peanuts and let them cool before adding them to the paste.

3

Choose your chilies according to the heat you like:

The larger dried spur chilies give the paste its red color without adding too much heat. The smaller dried Jinda chilies bring more heat. Using both gives you a good balance of color and spiciness.

Praew ♡

How to use panang paste

Panang curry paste is usually cooked with coconut milk, meat, fish sauce, and palm sugar to make a thick, creamy curry. Makrut lime leaves are added towards the end for their fresh citrus aroma.

When I make panang curry, I simmer part of the coconut milk until it thickens and the oil starts to separate, then stir in the curry paste. Let it cook in the coconut milk until fragrant before adding the rest of the milk and seasoning.

Here are two recipes to try:

• Panang chicken curry
• Beef panang curry

If you won’t be using the paste within a few days, divide it into portions and freeze it straight away.

More Thai curry paste recipes to try

Thai Yellow Curry Paste Recipe

10 Thai Recipes Using Red Curry Paste

Massaman Curry Paste Recipe

Thai Green Curry Paste Recipe

Thai Panang Curry Paste Recipe

Print

Pin

Rate

Make your own Thai Panang curry paste with dried chilies, roasted peanuts, toasted spices, and fresh aromatics. This homemade paste gives Panang curry its signature nutty flavor and rich aroma.

Praew

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Cuisine Asian, Thai

Course Ingredients

Serving Size 8.5 oz

Equipment

• Cutting board & sharp knife
• Small bowl for soaking the larger chilies
• small frying pan for toasting the spices
• Mortar and pestle or food processor

Ingredients

US Customary – EU Metric

• 1 ounce galangal
• 0.2 ounces salt
• 0.15 oz coriander seeds
• 0.15 oz cumin
• 1.8 ounce lemongrass
• 0.7 ounces dry red spur chilies
• 5 dried chilies
• 1.8 ounce shallots
• 1.8 ounce garlic
• 0.2 ounces kaffir lime zest
• 0.7 ounces shrimp paste
• 1 tablespoon roasted peanuts

Instructions

With a mortar and pestle

• Soak the larger dried chilies until softened, then drain well.
• Toast the coriander and cumin seeds in a dry pan until fragrant.
• Pound the galangal, salt, coriander, and cumin in a mortar until finely crushed.
• Add the lemongrass, chilies, shallots, garlic, and makrut lime zest. Continue pounding until you have a smooth paste.
• Add the roasted peanuts and shrimp paste, then pound until everything is well combined.

With a food processor

• Toast the coriander and cumin seeds until fragrant.
• Add all the ingredients to a food processor and blend until you have a thick, evenly combined curry paste. Scrape down the sides as needed.

Notes

• Use the nutrition card in this recipe as a guideline.
• This recipe yields 8.50 oz of panang curry paste.

Calories: 42kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 28mg | Sodium: 343mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe