Panang Curry Paste
A rich, nutty Thai curry paste built from toasted spices, chiles, and aromatics.
Dietary
Pescatarian, Wheat free, Dairy free, Halal
Allergens
Shellfish, Peanuts
This paste pounds together dried chiles, lemongrass, galangal, and roasted peanuts into a dense, aromatic base for panang curry. Toasting the whole spices first deepens the flavor, and a mortar and pestle gives a coarser, more traditional texture than a blender. Use it to build panang curry with chicken, beef, or tofu.
Ingredients
- 10 dried Thai red chiles, seeded and soaked in warm water 15 minutes
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon white peppercorns
- 2 tablespoons lemongrass, thinly sliced (tender inner stalk only)
- 1 tablespoon galangal, peeled and minced
- 1 tablespoon kaffir lime zest, minced
- 3 tablespoons shallots, sliced
- 2 tablespoons garlic, minced
- 1 teaspoon shrimp paste
- 1/4 cup roasted peanuts, unsalted
- 1 teaspoon salt
- 2 tablespoons water, as needed for grinding
Method
-
Soak the seeded dried chiles in warm water for 15 minutes until softened, then drain and squeeze out excess water.
-
In a dry skillet over medium-low heat, toast the coriander seeds, cumin seeds, and white peppercorns, shaking the pan often, until fragrant, about 3 minutes.
-
Grind the toasted spices to a fine powder using a spice grinder or mortar and pestle.
-
Add the softened chiles and a pinch of salt to the mortar and pound to a coarse paste.
-
Add the lemongrass, galangal, and kaffir lime zest, pounding after each addition until each is broken down before adding the next.
-
Add the shallots and garlic, and continue pounding until the mixture becomes a smooth, sticky paste.
-
Stir in the shrimp paste and ground toasted spices, pounding to fully incorporate.
-
Add the roasted peanuts and pound until finely ground and the paste is uniformly thick and slightly oily, adding water 1 teaspoon at a time if needed to help it come together.
-
Season with salt to taste and transfer the finished paste to an airtight container.
Rate this recipe
Panang Curry Paste
This paste pounds together dried chiles, lemongrass, galangal, and roasted peanuts into a dense, aromatic base for panang curry. Toasting the whole spices first deepens the flavor, and a mortar and pestle gives a coarser, more traditional texture than a blender. Use it to build panang curry with chicken, beef, or tofu.
45 min 16 oz 45 cal
Ingredients
- 10 dried Thai red chiles, seeded and soaked in warm water 15 minutes
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon white peppercorns
- 2 tablespoons lemongrass, thinly sliced (tender inner stalk only)
- 1 tablespoon galangal, peeled and minced
- 1 tablespoon kaffir lime zest, minced
- 3 tablespoons shallots, sliced
- 2 tablespoons garlic, minced
- 1 teaspoon shrimp paste
- 1/4 cup roasted peanuts, unsalted
- 1 teaspoon salt
- 2 tablespoons water, as needed for grinding
Method
- 1
Soak the seeded dried chiles in warm water for 15 minutes until softened, then drain and squeeze out excess water.
- 2
In a dry skillet over medium-low heat, toast the coriander seeds, cumin seeds, and white peppercorns, shaking the pan often, until fragrant, about 3 minutes.
- 3
Grind the toasted spices to a fine powder using a spice grinder or mortar and pestle.
- 4
Add the softened chiles and a pinch of salt to the mortar and pound to a coarse paste.
- 5
Add the lemongrass, galangal, and kaffir lime zest, pounding after each addition until each is broken down before adding the next.
- 6
Add the shallots and garlic, and continue pounding until the mixture becomes a smooth, sticky paste.
- 7
Stir in the shrimp paste and ground toasted spices, pounding to fully incorporate.
- 8
Add the roasted peanuts and pound until finely ground and the paste is uniformly thick and slightly oily, adding water 1 teaspoon at a time if needed to help it come together.
- 9
Season with salt to taste and transfer the finished paste to an airtight container.