Panang Curry Paste (Easy Panang Curry Paste)

If you’re a fan of Thai food, you’ve probably heard of Panang curry. This rich, creamy, and slightly spicy dish is a favorite in Thai restaurants across the United States. But have you ever wondered what makes Panang curry so special? The secret lies in its key ingredient: Panang curry paste.

In this article, we’ll dive deep into everything you need to know about Panang curry paste, from its origins and ingredients to how you can use it to create delicious meals at home. Whether you’re a seasoned cook or a beginner, this guide will help you master the art of Panang curry.

What is Panang Curry Paste?

Panang curry paste is a flavorful blend of herbs, spices, and aromatics that forms the base of Panang curry, a popular Thai dish. Unlike other Thai curries, Panang curry is known for its thick, creamy texture and slightly sweet, nutty flavor. The paste itself is a concentrated mix of ingredients like dried chilies, lemongrass, garlic, shallots, galangal, and kaffir lime leaves. It’s often combined with coconut milk, meat (like beef, chicken, or pork), and vegetables to create a hearty and satisfying meal.

Panang curry paste is a staple in Thai cooking, and its unique flavor profile has made it a hit in the United States. Many Americans love it for its balance of heat, sweetness, and richness. Plus, it’s incredibly versatile—you can use it in soups, stir-fries, marinades, and more.

Key Ingredients in Panang Curry Paste

Dried Red Chilies: These provide the heat and vibrant red color. The type and quantity of chilies used can vary depending on how spicy you want the paste to be.

Lemongrass: This herb adds a bright, citrusy flavor that’s essential to Thai cuisine.

Galangal: A close relative of ginger, galangal has a sharp, peppery taste that adds depth to the paste.

Garlic and Shallots: These aromatics form the base of the paste, giving it a savory and slightly sweet flavor.

Kaffir Lime Leaves: These leaves have a unique citrusy aroma that’s hard to replicate with any other ingredient.

Coriander Roots or Stems: These add a fresh, herbal note to the paste.

Shrimp Paste: This fermented ingredient adds umami and a distinct savory flavor. (Note: Some versions may omit shrimp paste for a vegetarian option.)

Spices: Common spices include cumin, coriander seeds, and white peppercorns, which add warmth and complexity.

Peanuts: Unlike other Thai curries, Panang curry paste often includes peanuts, which give it a nutty, creamy texture.

How to Make Panang Curry Paste at Home

Ingredients

5 dried red chili peppers (soaked in warm water)

2 stalks lemongrass (chopped)

1 teaspoon kaffir lime zest

1-inch piece of galangal (sliced)

3 small shallots (chopped)

4 cloves of garlic (peeled)

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 tablespoon roasted peanuts

1 teaspoon shrimp paste

½ teaspoon salt

1-2 tablespoons water (if needed)

Instructions

1. Heat a dry skillet over medium heat and add coriander and cumin seeds. Toast them gently, stirring frequently, until they release a rich, aromatic fragrance. Be careful not to burn them.

2. Once cooled, transfer the toasted seeds to a mortar and pestle or a spice grinder and grind them into a fine powder.

3. To the mortar and pestle, add fresh chilies, chopped lemongrass, finely grated kaffir lime zest, sliced galangal, peeled shallots, garlic cloves, and roasted peanuts. Pound and grind the mixture until it forms a smooth, cohesive blend.

4. Add the ground coriander and cumin mixture, the shrimp paste, and a pinch of salt. Continue pounding and mixing until everything combines into a thick, fragrant paste.

5. If the paste is too thick or difficult to blend, add a small amount of water, a teaspoon at a time, to achieve the desired smoothness.

6. Taste the paste and adjust the seasoning if needed. You can add more salt, chilies, or a squeeze of lime juice for extra brightness.

7. Transfer the paste to an airtight container if not using it right away. You can store it in the refrigerator for up to a week.

How to Use Panang Curry Paste

Panang curry paste is mainly used to make Panang curry. However, you can use it in other ways, too.

1. Panang Curry

Heat oil in a pan and fry the curry paste.

Add coconut milk and let it simmer.

Add meat, tofu, or vegetables.

Finish with kaffir lime leaves and Thai basil.

2. Stir-Fries

Mix a spoonful of Panang curry paste with oil.

Stir-fry vegetables, tofu, or meat.

Add a splash of coconut milk for extra flavor.

3. Marinades

Mix the paste with coconut milk and soy sauce.

Use it to marinate chicken, shrimp, or beef before grilling.

4. Soups

Add a small amount of Panang curry paste to the broth.

Mix with coconut milk for a Thai-style soup.

Expert Tips

1. Use Fresh Ingredients for Authentic Flavor: Fresh herbs and spices make a huge difference in the taste of Panang curry paste. Always use fresh lemongrass, galangal, kaffir lime zest, and garlic. These ingredients give the paste its signature aroma and depth. Dried or old ingredients lose their potency and won’t deliver the same rich flavor.

2. Adjust the Spice Level to Your Taste: Panang curry paste is usually milder than red curry paste, but you can adjust the heat level. If you want a milder paste, remove the seeds from the dried red chilies before blending. For extra spice, add more chilies or use Thai bird’s hotter eye chilies.

3. Toast the Spices for a Stronger Aroma: Toasting coriander seeds, cumin seeds, and other dry spices enhances their fragrance and flavor. Heat them in a dry pan over low heat until they release a warm aroma. This step makes the curry paste more flavorful and well-rounded.

4. Use a Mortar and Pestle for the Best Texture: A mortar and pestle give Panang curry paste the best consistency and taste. Grinding the ingredients by hand releases their oils and combines flavors better than a blender. If using a blender, add a little water or coconut milk to help it mix properly.

5. Store It Properly to Keep It Fresh: Homemade Panang curry paste should be stored in an airtight container in the refrigerator. It stays fresh for up to a week. For longer storage, freeze it in small portions using an ice cube tray. This way, you can take out just what you need for cooking.

6. Balance the Sweet, Salty, and Sour Flavors: Panang curry paste has a balance of flavors—spicy, sweet, salty, and slightly sour. If it tastes too strong in one area, adjust it. Add a little more shrimp paste for umami, palm sugar for sweetness, or lime zest for a citrusy touch.

7. Use High-Quality Shrimp Paste or Make It Vegan: Shrimp paste adds depth and richness to Panang curry paste. Use a high-quality brand for the best results. If making a vegan version, replace the shrimp paste with miso paste or fermented soybeans for a similar umami flavor.

FAQs

What is Panang curry paste?

Panang curry paste is a Thai seasoning. It is used to make Panang curry, a popular Thai dish. The paste is a blend of spices, herbs, and chilies. It has a rich, slightly sweet, and spicy flavor.

What are the main ingredients in Panang curry paste?

The main ingredients include dried red chilies, garlic, lemongrass, galangal, and shrimp paste. Some recipes also use peanuts, coriander roots, and kaffir lime zest. These ingredients give the paste its unique taste.

How is Panang curry paste different from red curry paste?

Panang curry paste is thicker and richer than red curry paste. It often includes peanuts, which add a nutty flavor. Red curry paste is usually spicier and has a simpler ingredient list. Both are used in Thai cooking but create different dishes.

Can I make Panang curry paste at home?

Yes, you can make it at home. You will need fresh herbs and spices. A mortar and pestle or a food processor can help blend the ingredients. Homemade paste tastes fresher than store-bought versions. However, store-bought paste is quicker and easier to use.

How should I store Panang curry paste?

Store it in an airtight container. Keep it in the fridge for up to two weeks. For longer storage, freeze it. Frozen paste can last for several months. Always check for spoilage before using it.

Recipe Card

Panang Curry Paste (Easy Panang Curry Paste)

Panang curry paste is a rich and flavorful Thai spice blend. It is made from red chilies, lemongrass, garlic, and spices. The paste has a slightly sweet and nutty taste. It is used to make Panang curry with coconut milk and meat or tofu. This paste adds a deep, warm flavor to dishes. You can store it in the fridge or freeze it for later use.

Details	Time & Info
Preparation Time	15 minutes
Cooking Time	5 minutes
Total Time	20 minutes
Servings	About 1 cup
Cuisine	Thai
Course	Condiment
Diet	Non-Vegetarian / Vegetarian