Thai Panang Curry Paste Recipe
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.
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
- 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
