Thai Panang Curry Paste Recipe

Ingredients

• 28 g (1 ounce)galangal
• 5.7 g (0.2 ounces)salt
• 4.3 g (0.15 ounces)coriander seeds
• 4.3 g (0.15 oz)cumin
• 51 g (1.8 ounces)lemongrass
• 20 g (0.7 ounces)dried red spur chillies
• 5 dried chilliesdried chillies
• 51 g (1.8 ounces)shallots
• 51 g (1.8 ounces)garlic
• 5.7 g (0.2 ounces)kaffir lime zest
• 20 g (0.7 ounces)shrimp paste
• 1 tablespoon (15 ml)roasted peanuts

Instructions

1. 1

   Soak the chillies

   Slice the dried red spur chillies and soak them in water for about 10 minutes to soften them for pounding. Soaking may shorten the paste’s storage life, so keep the finished paste in the fridge or freezer.

2. 2

   Slice the aromatics

   Thinly slice the galangal, lemongrass, dried chillies, shallots and garlic.

3. 3

   Toast the spices

   Toast the coriander seeds and cumin lightly in a skillet over medium heat for about 30 seconds.

4. 4

   Pound the base

   Pound the galangal, salt, toasted coriander seeds, cumin and lemongrass until they make a coarse mixture.

5. 5

   Finish the paste

   Add the remaining ingredients and keep pounding until the mixture becomes a smooth paste.

What is panang curry paste?

Panang curry paste is a Thai curry base known for its aromatic spice and rich, rounded character. This version brings together herbs, chillies, shrimp paste and roasted peanuts.

Pounding the ingredients by hand helps break down the fibrous aromatics and combine their flavours. Toasting the coriander and cumin first gives the paste a warm, fragrant foundation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 42 calories, 3g protein, 6g carbs, 1g fat.

The supplied nutrition per serving is 42 kcal, with carbohydrates mainly from the aromatics and chillies, and protein largely from the shrimp paste and peanuts. The small amount of fat comes chiefly from the peanuts; use the paste as part of a curry and balance the meal with vegetables and rice.

Choosing the ingredients

Chillies: Dried red spur chillies provide the main colour and heat. The additional dried chillies contribute more chilli flavour; soaking the spur chillies makes them easier to pound.

Aromatics: Galangal, lemongrass, shallots, garlic and kaffir lime zest supply the paste’s fresh, citrusy and savoury notes. Slice the tougher pieces thinly so they break down more readily.

Finishers: Shrimp paste adds savouriness, while roasted peanuts lend the characteristic nutty note. Keep the listed amounts together for a balanced batch.

Why toast the spices?

A short toast over medium heat wakes up the coriander seeds and cumin before they go into the paste. About 30 seconds is enough here; the goal is a light toast, not darkened spices.

Keep the spices moving and take them off the heat promptly. If they smell burnt, they can make the finished paste taste harsh.

Getting a smooth paste

Order matters: the galangal, salt, toasted spices and lemongrass go in first, followed by the remaining ingredients. The initial pounding makes a coarse base that is easier to work into a smooth paste.

Use steady, repeated pounding and scrape ingredients back towards the centre as needed. The paste is ready when you no longer see large pieces of the aromatics.

Using the paste

This paste is intended as a flavour base for Thai curries. The recipe itself stops once the ingredients have been pounded into a paste, so add it to your chosen curry recipe rather than treating it as a finished dish.

Panang curry is commonly served with rice, which provides a mild counterpart to the paste’s aromatic, savoury flavours. Follow the method and quantities of the curry recipe you choose.

Making the batch ahead

The recipe makes eight servings and takes about 30 minutes. Having the ingredients sliced before pounding helps keep the preparation moving.

Because the chillies are soaked, the instructions specifically recommend refrigerating or freezing the finished paste. Transfer it promptly to a clean, sealed container.

Recipe notes & tips

• Slice the galangal and lemongrass thinly so they are easier to pound.
• Soak the sliced spur chillies for about 10 minutes as directed.
• Toast the coriander and cumin lightly for about 30 seconds.
• Pound the first group of ingredients before adding the remaining ingredients.
• Store the finished paste in the fridge or freezer, especially after soaking the chillies.

Variations

• Adjust the heat: Use fewer of the dried chillies for a milder paste.
• Keep the peanut flavour: Measure the roasted peanuts as listed for the recipe’s nutty character.
• Use a mortar and pestle: Pound the ingredients in the stated order until smooth.
• Make a larger batch: Scale every ingredient proportionally and divide the finished paste for storage.

Common mistakes to avoid

• Adding everything at once: Pound the galangal, salt, toasted spices and lemongrass first, then add the rest.
• Skipping the soak: Soak the sliced spur chillies for about 10 minutes to make them easier to pound.
• Over-toasting the spices: Keep the toast light and stop at about 30 seconds over medium heat.
• Leaving large pieces: Continue pounding until the paste is smooth rather than coarse.
• Leaving soaked paste out: Refrigerate or freeze it after preparation, as soaking can shorten its shelf life.

How to store

Store the paste in a clean, airtight container in the fridge or freezer, as the recipe advises. Use a clean utensil each time and thaw frozen paste in the fridge before using.

Frequently asked questions