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Panang Curry Paste Recipe
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Panang Curry Paste Recipe (Prik Gaeng Panang)

This homemade Panang curry paste recipe makes the best Panang curry with fresh ingredients, so much better than anything from the grocery store.
Prep Time10 minutes
Cook Time1 minute
Course: Main Course, Seasonings
Cuisine: Thai
Keyword: chile de arbol, curry paste, guajillo, lemongrass
Servings: 16 tablespoons
Calories: 10kcal
Author: Mike Hultquist

Ingredients

  • 2 guajillo peppers seeds and stems removed (or use puya peppers)
  • 5 dried Thai chilies seeds and stems removed (or use chile de arbol or Japones)
  • 1 small shallot chopped
  • 2 stalks lemongrass chopped (bases removed)
  • 2- inch piece of galangal chopped (skin on)
  • 3 clove garlic chopped
  • 1 teaspoon shrimp paste
  • 2 kaffir lime leaves chopped
  • 1 tablespoon roasted peanuts
  • 1 teaspoon coriander seeds lightly toasted
  • 1/2 teaspoon cumin seeds lightly toasted
  • 1/4 teaspoon white peppercorns lightly toasted
  • Water as needed to thin

Instructions

  • Add all of the ingredients to a blender or food processor and process to form a thick paste. Alternatively, you can grind it by hand with a mortar and pestle for a coarser texture.
  • Thin with a teaspoon of water, if needed. Use as desired.

Notes

Makes about 1 cup of Panang Curry Paste.

Nutrition

Calories: 10kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg