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!
Servings: 10 serves
Calories: 82kcal
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
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.
* 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.
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