Make your own easy homemade Panang Curry Paste with simple everyday ingredients. This Thai curry paste is gluten free, sugar free, and low in carbs. It is much better for us when we make our own.
Try it in our Panang Curry Chicken recipe or a rich Thai panang coconut sauce over grilled vegetables. So many ways to serve that are just yum!
A close pic of freshly minced curry paste.

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.

Homemade panang curry paste ingredients laid out on an old door and labelled.

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

Is Thai penang curry paste vegan?

Traditionally panang curry paste has shrimp paste. This recipe has none so is vegan-friendly.

Can I use fresh chillies instead of dried chillies?

Yes, you can. Just dice finely before adding to the mortar for grinding.

Panang Curry Paste in a black mortar and pestle.
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Panang Curry Paste in a black mortar and pestle.

Homemade Panang Curry Paste

Make your own easy homemade Panang Curry Paste with simple everyday ingredients. This Thai curry paste is gluten free, sugar free, and low in carbs. It is much better for us when we make our own.
Try it in our Panang Curry Chicken recipe or a rich Thai panang coconut sauce over grilled vegetables. So many ways to serve that are just yum!
5 from 117 votes!
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Course: Pastes and Marinades
Cuisine: Thai
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 82kcal
Author: Megan Ellam
Servings: 10 serves
Tap or hover over number to scale ingredients
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Ingredients 

  • 10-15 (10-15) dried chillies soaked in hot water for 1 hour to soften
  • 1 tsp (1 tsp) cumin seeds
  • 1 tsp (1 tsp) coriander seeds
  • 2 tbsp (2 tbsp) peanuts
  • 1/2 tsp (0.5 tsp) pepper corns
  • 2 tbsp (2 tbsp) lemongrass paste I buy this already in paste form from the supermarket
  • 1 tbsp (1 tbsp) kaffir lime leaves finely chopped
  • 1 tsp (1 tsp) kaffir zest if available
  • 2 tbsp (2 tbsp) garlic roughly chopped
  • 1 (1) coriander root chopped
  • 60 g (2 oz) onion or shallots, roughly chopped
  • 80 g red onion roughly chopped
  • 1 tsp (1 tsp) ginger or galangal, finely minced
  • 60 g (1.06 oz) 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

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.
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 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.

Your Own Notes

Nutrition

Serving: 11/2 tablespoon | Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.5mg | Magnesium: 8mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

Share This Recipe

28 responses to “Homemade Panang Curry Paste”

  1. Amy Liu Dong
  2. 5 stars
    We all love this recipe for panang curry paste,

    1. Megan Mad Creations Hub

      I am so happy you enjoyed it.

  3. Jamie

    5 stars
    Oh my, this curry paste looks incredibly delicious! I love the texture it gives! Plus it’s Gluten-free, sugar-free, and low in carbs which makes this great for health cautious people! I totally love this!

    1. Megan Mad Creations Hub

      I am so happy you loved the recipe. Thanks Jamie.

  4. Elizabeth

    5 stars
    This was the first time I have made this paste before. It turned out great! I added it to vegetables like you suggested.

    1. Megan Mad Creations Hub

      I am so happy you enjoyed it Elizabeth

  5. Ann

    5 stars
    I have not heard of panang curry sauce before. Sounds like a great sauce to use over vegetables for some added flavor.

    1. Megan Mad Creations Hub

      It is soooo good Ann!

  6. 5 stars
    I am glad to find this recipe. I can now make panang curry in the comfort of my home. Thank you so much!

    1. Megan Mad Creations Hub

      You are very welcome

  7. Geetanjali

    5 stars
    It was really good! Making your own panag curry paste is so satisfying.

    1. Megan Mad Creations Hub

      It sure is

  8. Kim

    I love panang curry when I eat out, and tried to order some online and it was horrid. I’m sure your recipe will be much better! 3 questions – If I use ground spices is the amount the same? Secondly, I don’t think I will be able to find any kaffir lime leaves (or any lime leaves) where I live. Any suggestions for that? Lastly, if I can’t find coriander root (never seen it at my store) can I add more coriander seed?

    1. Megan Mad Creations Hub

      Hi Kim, if you cannot get any lime then maybe then maybe try lemon? Also for the coriander root, it is the fresh root of cilantro/coriander can you source that?

5 from 117 votes (111 ratings without comment)

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