People | Food | Culture

Panang Curry Paste

ByAva
Published OnNov 12, 2024
Updated OnMar 20, 2026

Panang curry paste serves as the foundation for both Panang and red curries. Making it at home offers a more authentic experience compared to purchasing a store-bought version.

By using a variety of spices, roots, and chilies, you create a delicious medley of flavors. Panang curry is milder and slightly sweeter than Thai red curry paste, but it is incredibly flavorful.

The two ingredients that distinguish Panang curry from Thai red curry are peanuts and kaffir lime zest. One of the best aspects of making Panang curry paste at home is that you have control over the heat level. You can choose the types of chilies used and adjust the quantity to suit your taste. If you prefer a spicier Panang curry, simply add more dried red chilies.

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 dried red chilies add a gentle heat, whilst the lemongrass provides a slight citrus and peppery flavour. Shrimp paste adds umami and increases the dish’s complexity.

Instructions

Chilies are a key ingredient in Panang curry paste, providing both heat and rich flavor. It’s important to choose the right type of dried red chilies, as some varieties are hotter than others. For Thai curries, it’s best to use milder chilies. Thai cooks often use Bird’s Eye chilies or Thai red chilies. If you can’t find mild dried red chilies, we recommend using regular chilies and hydrating them with our special technique to help reduce their heat.

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 some 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.