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I made it!

Craving authentic panang curry? Don’t use store-bought panang curry paste. Instead, make the panang curry paste at home for the most fragrant Thai food experience ever!

Most of the exotic ingredients needed for this paste are easily available in ethnic stores and online. We found that some ingredients could also be respectably substituted. For example, you can switch galangal root with ginger and kaffir lime zest with regular lime zest. You can also freeze the paste in small amounts and use it for a few months. We used food processor to make finer paste and with less effort, but the paste we made using a mortar and pestle somehow made the curry a lot more flavorful. Maybe it was because of all the extra hard work! That spicy aroma lingered a lot longer too.

No matter how you make the panang curry paste, we strongly suggest that you try a recipe below and see the difference yourself. Rate this post and hit the ‘I made it’ button above.

Here are the recipes:

Channel: Pailin’s Kitchen
Length: 7:43
Level of ease: Easy
Cooking method: Mortar and pestle

3 tbsp Garlic
¼ cup Shallots
3 tbsp Lemongrass
1 tbsp Galangal
1 tsp Cilantro root
1½ tsp Kaffir lime zest
1 tsp Coarse sea salt
7-15 Dry chili peppers
1 tsp Shrimp paste
¼ tsp While peppercorns
¾ tsp Toasted cumin seeds (optional)
1½ tsp Toasted coriander seeds (optional)
2 tbsp Roasted peanuts (optional)

Channel: Thai Cookbook TV
Length: 10:36
Level of ease: Intermediate
Cooking method: Stove, food processor, mortar and pestle

2-3 pods Cardamom
3-4 pieces Mace
1 tsp Cumin seeds
2 tsp Coriander seeds
½ tsp Black peppercorns
2 tbsp Lemongrass
3-4 Red shallots
1 two-inch piece Galangal
2 tsp Kaffir lime peel
½ tsp Salt
10 large cloves Garlic
3-4 Sun-dried green Thai long chilies
10-15 Sun-dried red Thai long chilies (mild)
1 tsp Shrimp paste
2 stalks Lemongrass
8 Coriander roots

Channel: Daily Dish
Length: 1:08
Level of ease: Easy
Cooking method: Mortar and pestle

½ tbsp Cumin seeds
½ tbsp Coriander seeds
3 Dried bird’s eye chili
5 Dried red chili
1 tsp Salt
½ tbsp Pepper
1 tbsp Lemongrass
1 tsp Galangal
½ tbsp Kaffir lime zest
2 tsp Coriander root
5 Shallot
10 cloves Garlic
1 tsp Shrimp paste

Channel: Goodbyegrains
Length: 8:04
Level of ease: Easy
Cooking method: Food processor

5 California dried chili
2-inch piece Galangal root
2 stalks Lemongrass
Few Lime leaves
Few cloves Garlic
5 Shallot
1 tbsp Ground cumin
1 tbsp Turmeric powder
1 tbsp Ground Coriander
½ tbsp Ground Cardamom
1 tbsp Shrimp paste

Channel: Richard Blaine
Length: 13:58
Level of ease: Easy
Cooking method: Food processor
Extra tip: Roast all the whole spices or buy roasted spices.

15-20 Dried chilies
1 tsp Coarse sea salt
1 tsp Cumin seeds
1½ tsp Coriander seeds
½-1 tsp Black/white peppercorns
1-2 Cardamon pods
3 tbsp Lemongrass
1 tbsp Ginger
2-4 Whole curry leaves
4-5 Kaffir lime leaves (or lime peel)
1 tsp Cilantro/coriander root
4 tbsp Garlic
½ cup Shallots or purple onion
1-2 tsp Shrimp paste
1 tbsp Fish sauce
2 tbsp Ground candlenuts
1-2 tsp Sugar
¼-½ tsp Cinnamon powder
¼ tsp Nutmeg (optional)

Now check out these recipes for Panang curry.

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