Panang Curry Paste
If you are after a perfect Panang Curry Paste recipe then look no further. Simple and seriously delicious!
It may be on the supermarket shelf for your convenience but this Panang Curry Paste is just so simple and doesn’t have all the crap in it. As we know quite often what we buy already prepared has additives we do not need. Other than just a couple of ingredients in this Panang curry recipe you will find most of it already in your pantry.
For all our keto and low carb lifestyle followers this naturally a low carb keto Panang curry paste recipe. If you don’t consume legumes then change the nuts to macadamia’s or almond’s. Remember that all nutritional labels are international and fibre needs to be subtracted to get the net carb count.
6-10 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.
Spices – while I have used whole cumin seeds, coriander seeds and peppercorns you can use ground spices as well.
Lemongrass – I buy lemongrass paste in a tube at the supermarket. I find it very economical and it keeps in the fridge for ages. Otherwise if using the the actual grass, remove the tough outer layers first. Finely mince the softer section to use in the curry paste.
Kaffir Lime and Leaves. I am very lucky to have one growing in my back yard but these ingredients are mostly found in the refrigerated 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.
How to Make Panang Curry Paste
It is so simple to make your own Panang curry paste. Quite simply you just blend or pound with a mortar and pestle until you have a thick paste. No toasting spices or cooking necessary.
Store the curry paste in the fridge for up to 2 weeks or freeze in portions for later.
What to Use Panang Curry Paste for?
Apart from my Keto Panang Curry Chicken recipe this paste is also awesome in loads of different meals.
Pimp your favourite soups with some curry paste.
Use in a delicious stirfry with any kind of meat, seafood, or vegetarian stirfry recipe.
Even a delicious slow cooked or Instant Pot Panang Curry Chicken would be so delicious, and easy!
Love Curry and Want More?
Check out these other delicious keto curry paste recipes to add to your keto meal plan.
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Panang Curry Paste
- 6-10 dried chillies or fresh chillies
- 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 finely minced
- 1 coriander root chopped
- 60 g onion or shallots, finely minced
- 1 tsp ginger or galangal, finely minced
- 30 g olive oil
- Soak dried chillies in hot water for 1 hour. For a spicier Panang paste leave in seeds or deseed for a mild version. (If using fresh chillies there is no need to soak).
- Combine all ingredients into a thick paste with a mortar and pestle or food processor.
- Place cumin seeds, coriander seeds, peanuts, and peppercorns into mixing bowl. Mill 10 seconds/speed 10.
- Add remaining ingredients including pre-soaked chillies. Mix 15 seconds/speed 6. Scrape sides of mixing bowl and repeat of necessary.
- Panang Curry Paste can be made ahead of time.
- Store in the fridge for up to 2 weeks.
- Freeze in an ice cube tray or individual portions in a ziplock bag in the freezer.
- Chillies can be fresh or dried. Use what you like I have made this with both Thai and Mexican chillies and love it both ways.
- Choose your heat level with your choice of chilli and whether you live in the seeds and membrane. While a Panang Curry is typically milder than a Red Curry you choose just how hot you want it. Personally I love it spicy.
- Ground spices can be substituted instead of whole spice seeds with no adverse affects to the flavour.
- Kaffir limes and leaves are very different to a standard lime. Usually they are found in the refrigerated section of the super market or in Asian Markets.
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