People | Food | Culture

Panang Curry Paste

ByAva
Published OnNov 12, 2024
Updated OnJun 15, 2026

Panang curry paste serves as an important component for both Panang and red curries. Preparing it at home provides a more authentic culinary experience compared to purchasing the store-bought version.

By incorporating a range of spices, roots, and chilies, one can create a rich and complex flavor profile. Notably, Panang curry is characterized by its milder taste and slightly sweeter profile in comparison to Thai red curry paste, while still offering remarkable flavor depth.

The two distinct ingredients that set Panang curry apart from Thai red curry are peanuts and kaffir lime zest. A significant advantage of preparing Panang curry paste at home is the ability to control the heat level. The choice of chilies and their quantities can be adjusted according to individual preferences. For those who favor a spicier variant of Panang curry, increasing the amount of dried red chilies is recommended.

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 each other. The lemongrass provides a slight citrus and peppery flavour. Shrimp paste adds umami and increases the dish’s complexity.

Chilies are an important part in Panang curry paste, imparting both heat and a depth of flavor. It is essential to select the appropriate variety of dried red chilies, as certain types exhibit significantly greater heat levels than others. For Thai curries, the preference leans towards milder chilies. Thai culinary experts often utilize Bird’s Eye chilies or Thai red chilies for their dishes. In instances where milder dried red chilies are unavailable, it is advisable to use standard chilies as well as a specialized hydration technique to mitigate their spiciness.

Instructions

Dried red chilies need to be de-seeded before use. While this task may seem straightforward, it’s important to note that chilies have a phytochemical, capsaicin, which can irritate the nerve endings on your fingertips. This can lead to a burning sensation that lasts for hours unless you wear gloves when handling them.

To manage the curry paste’s intense heat, it’s advisable to remove the seeds from the chilies. Cut the chilies open and shake them to let the seeds fall out. To ensure you remove all the seeds, use scissors to cut the chili open on both sides. Next, cut the chili horizontally and scrape out any remaining seeds with a knife.

Soaking the chilies is a crucial step for rehydrating them. Begin by adding the dried chilies and lemongrass to a bowl, then soak them in warm water. Since lemongrass is dry and sturdy, using warm water will help it blend more easily. Next, add white vinegar and sugar to the bowl.

This combination will help reduce the heat of the chilies and add a slight sweetness. The acetic acid in white vinegar assists in dissolving capsaicin, the compound that gives chilies their heat. Once the chilies have softened, drain them and set them aside. Finally, cut the lemongrass into smaller pieces.

Cut the lemongrass stalks into several pieces. Peel the galangal root and several shallots. Remove the central stem from the kaffir lime leaf. Add all the ingredients to a blender along with two tablespoons of water or cooking oil. Blend the panang curry paste for about ten seconds until it reaches a semi-smooth consistency. If it’s not smooth enough, 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.