Panang Curry Paste

Panang curry paste forms the base of panang curry and red curry. Making it home produces a more authentic experience than buying a store-bought version. Using spices, roots, and chilies creates a mighty medley of flavors.

It is milder and slightly sweeter than Thai red curry paste but incredibly delicious. The two ingredients that set Panang curry apart from Thai Red curry are peanuts and kefir lime zest.

The best thing about making panang curry paste at home is that you have control over the heat component. You can select the type of chilies used and the right amount for your palate. Add more dried red chilies if you want a spicier panang curry.

Ingredients

Cumin, Coriander, Nutmeg and Brown sugar. Dried red chilies, Garlic cloves, Lemongrass stalks, Galangal root, Shrimp paste Shallots.

The rich blend of spices creates a flavourful dish. The warm and earthy notes of cumin and coriander complement the coriander and cumin. The dried red chilies add a gentle heat, whilst the lemongrass provides a slight citrus and peppery flavour. Shrimp paste adds an umami taste and increases the complexity of the dish.

Instructions

Prepare dried chilies: Chilies form the foundational base ingredient of Panang curry paste; they provide heat and a robust flavor. Choosing the right dried red chilies is also essential. Some chilies are hotter than others.

The best chilies for Thai curries are mild in heat. Thai people often use Bird’s eye chili or Thai red chilies. If you can’t find dried red chilies with a mild flavour, we recommend using normal chilies and hydrating them with our secret technique to diffuse the heat factor of dried red chilies.

Dried Red Chilies have to be de-seeded. This seems like a simple job, and it is; however, the phytochemical capsaicin found in chilies can irritate the nerve endings on your fingertips. This means that your fingers will burn from the chilies for hours unless you wear gloves when handling them!

Remove the seeds: To manage the intense spiciness of the curry paste, it is advisable to remove the seeds from the chilies. Cut the chilies open and shake them. The seeds should fall out, but many seeds are still hiding inside. Use scissors to cut the chili open on both sides. Cut the chili horizontally and scrape out the seeds with a knife.

Soak the chilies: Soaking the chilies is an essential step in rehydrating them. Add the dried chilies and the lemongrass to a bowl and soak in warm water. Lemongrass is dry and hardy, so adding it to warm water will help it to blend faster. Add white vinegar and sugar to the bowl. This step will reduce the heat and sweeten the chilies slightly.

White vinegar has acetic acid, which helps dissolve the capsaicin. After the chilies have softened, drain them and set them aside. Cut the lemongrass into smaller pieces.

The other ingredients: Cut the lemongrass stalks into several pieces. Peel the galangal root. Peel several eschalots. Remove the central stem of the kefir lime leaf.

Gather the following spices: peanuts, brown sugar, shrimp paste, cumin, coriander, and ground nutmeg.

Add all the ingredients to a blender and two tablespoons of water or cooking oil. Blend the panang curry paste for ten seconds. It should reach a semi-smooth consistency. If not, continue blending until it becomes a paste.

How to Store Panang Curry Paste?

Store in a jar in the fridge. It will last for two weeks. Freezing the paste is also possible and will keep for up to three months. Panang curry paste is easy and convenient to make at home. If you enjoy eating panang curry, consider making the paste in large quantities.