What Is Panang Curry Paste
Panang Curry Paste (also known as Phanaeng or Phanang) is said to have originated in Thailand. It is a fragrant combination of red chilli paste and peanuts. Resulting in a rich thick paste perfect for pork and chicken or vegetables and rice.
This authentic Panang Curry Paste recipe can be made with easy-to-find ingredients. Thai chillies, peanuts, (makrut) kaffir lime leaves and kaffir lime zest) ginger, shallots, garlic, lemongrass, cumin and coriander. So easy and so flavour-packed!
Related Recipes: Thai Panang Chicken Curry / Easy Red Curry Chicken
Why You’ll Love It
Flavour-packed! The best Panang curry paste recipe because you can adjust the flavour, heat from the chillies, and use quality ingredients. Make it spicy or mild as you like by using hotter chillies, deseeding chillies, or adding more or less to the curry paste recipe.
Low in carbs and gluten-free – at only 3g net carbs this keto-friendly Thai curry paste recipe is great for low carb lifestyle and gluten free and coeliac friendly.
Family Friendly – Panang sauce recipe is very family-friendly. Not too hot or spicy. Add as much or as little as you like to flavour your favourite curry recipes.
Ingredients for Panang Curry Paste
Panang curry paste ingredients are found in most supermarkets. However, if you have local Asian markets you can get all the ingredients there, and possibly cheaper!
* Dried Chillies – use whatever chillies you like or prefer. I have used both Thai and Mexican chillies in my curry pastes and I love both. in this recipe you can also use fresh chillies if you prefer. Deseed or leave them in depending on what you like in a homemade curry recipe.
* Peanuts – use roasted unsalted peanuts. If the peanuts are raw and unroasted then roast them in the oven or toast over medium heat in a skillet.
* Spices – I use whole cumin seeds, coriander seeds and peppercorns. Use equal measure of ground spices if you prefer.
* Lemongrass – lemongrass paste in a tube is available at the supermarket. I find it very economical, and it keeps in the fridge for ages.
* Kaffir Lime and leaves. I am very lucky to have one growing in my backyard Kaffir lime is located in the chilled vegetable section in most supermarkets.
* Garlic, ginger or galangal, coriander root and onion. Substitute either ginger or galangal in this paste. Galangal however is more traditional.
Note: Some recipes will use shrimp paste. This is a vegan panang curry paste recipe and I really don’t see the need for the shrimp paste in it.
JUMP to Recipe Card to get all the measurements and methods for the panang paste using a food processor, or mortar and pestle.
How to Make Panang Curry Paste
Step 1. (Conventional method). Place all the ingredients into a large mortar. Using the pestle pound and grind all the ingredients into a smooth paste.
TIP: Some panang curry recipes will recommend toasting the spices first. I find this unnecessary. When using the homemade paste to make a curry dish sauté in a pan with some oil first to release the flavours, toast the spices until fragrant. It is much quicker and easier this way.
Step 1. (Thermomix method).
- Place cumin seeds, coriander seeds, peanuts, and peppercorns into mixing bowl. Mill 10 seconds/speed 10.
- Add remaining ingredients, including pre-soaked chillies. Mix 5 seconds/speed 6. Scrape down the sides of the bowl and repeat if needed.
How to Use Panang Curry Paste
Use panang curry paste with pork, chicken, prawns or fish. Cooking it with coconut cream or coconut milk makes a great panang sauce for vegetables, rice, or cauliflower rice.
Storage
Fridge – store in the fridge in an airtight jar with a little oil over the top for up to 2 weeks.
Freeze – in a silicone ice cube tray and then transfer to a sealed airtight bag.
Reheat – no need to defrost just pop straight into a pan over medium-low heat to melt.
FAQs
Traditionally panang curry paste has shrimp paste. This recipe has none so is vegan-friendly.
Yes, you can. Just dice finely before adding to the mortar for grinding.
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Homemade Panang Curry Paste
Ingredients
- 10-15 dried chillies soaked in hot water for 1 hour to soften
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tbsp peanuts
- 1/2 tsp pepper corns
- 2 tbsp lemongrass paste I buy this already in paste form from the supermarket
- 1 tbsp kaffir lime leaves finely chopped
- 1 tsp kaffir zest if available
- 2 tbsp garlic roughly chopped
- 1 coriander root chopped
- 60 g onion or shallots, roughly chopped
- 80 g red onion roughly chopped
- 1 tsp ginger or galangal, finely minced
- 60 g olive oil
Instructions
CONVENTIONAL METHOD
- Combine all ingredients into a thick paste with a mortar and pestle or food processor.
THERMAL METHOD
- Place cumin seeds, coriander seeds, peanuts, and peppercorns into mixing bowl. Mill 10 seconds/speed 10.
- Add remaining ingredients including pre-soaked chillies. Mix 5 seconds/speed 6. Scrape sides of bowl and repeat if needed.
Notes
* Dried Chillies – use whatever chillies you like or prefer. I have used both Thai and Mexican chillies in my curry pastes and I love both. in this recipe you can also use fresh chillies if you prefer. Deseed (or not) depending on how hot you like it.
* Peanuts – use roasted unsalted peanuts. If the peanuts are raw and unroasted then roast them in the oven or toast over medium heat in a skillet.
* Spices – I use whole cumin seeds, coriander seeds and peppercorns. Use equal measure of ground spices if you prefer.
* Lemongrass – lemongrass paste in a tube is available at the supermarket.
* Kaffir Lime and leaves – are found in the chilled vegetable section in most supermarkets.
* Garlic, ginger or galangal, coriander root and onion. Substitute either ginger or galangal in this paste.
Note: Some recipes will use shrimp paste. This is a vegan panang curry paste recipe and I really don’t see the need for the shrimp paste in it. If you love this simple Thai curry recipe then you might also like our Sichuan Beef, Tandoori Baked Chicken, or Easy Chicken Korma recipes too.
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