Easy Panang Curry Paste – Homemade

Thai Panang Curry Paste is the key to making authentic Thai Panang Curry Chicken and other Panang-style dishes. Unlike standard red curry paste, Panang curry paste is enriched with roasted peanuts, giving it a nutty depth and creamy consistency when cooked with coconut milk.

This recipe makes enough paste for about 6–8 servings of curry and can be stored in the fridge or freezer for future use.

Why You Will Love This Recipe

Making Panang curry paste (พริกแกงแพนง – prik gaeng phanaeng) from scratch ensures the freshest flavors and most authentic taste. Store-bought curry paste often lacks depth, but homemade paste captures the true balance of chili heat, citrusy kaffir lime, earthy galangal, and roasted peanuts. Plus, you can control the spice level by adjusting the chilies used.

INGREDIENTS FOR THAI PANANG CURRY PASTE

• Dried red chilies: Soaked and deseeded for mild to medium heat.
• Shallots: Adds sweetness and depth.
• Garlic: Fresh cloves for aromatic flavor.
• Galangal: Thai root similar to ginger, earthy and citrusy.
• Lemongrass: Adds a refreshing lemony aroma.
• Kaffir lime zest: Unique citrus brightness.
• Coriander root (or stems): Earthy herbal base.
• Roasted peanuts: The defining nutty flavor of Panang paste.
• Coriander seeds & cumin seeds: Warm toasted spice notes.
• White peppercorns: Gentle heat and complexity.
• Shrimp paste (kapi): Traditional umami depth (or substitute miso for vegan).
• Salt: Helps grind ingredients into a smooth paste.

HOW TO MAKE THAI PANANG CURRY PASTE

1. Toast spices: In a dry pan, toast coriander seeds, cumin seeds, and peppercorns until fragrant. Set aside.
2. Prepare chilies: Soak dried red chilies in warm water for 10–15 minutes until soft. Drain and deseed.
3. Pound aromatics: Using a mortar and pestle (or food processor), pound garlic, shallots, lemongrass, galangal, and coriander root until smooth.
4. Add chilies: Pound softened chilies into the mixture until incorporated.
5. Incorporate spices: Add toasted coriander seeds, cumin, and white pepper. Grind into paste.
6. Add peanuts & zest: Pound roasted peanuts and kaffir lime zest into the paste.
7. Finish with shrimp paste: Mix in shrimp paste (or vegan substitute) until fully combined.
8. Store: Use immediately, or refrigerate in an airtight jar for up to 1 week, or freeze in portions for up to 3 months.

DIETARY INFORMATION

• Gluten-Free: Naturally gluten-free when using gluten-free soy sauce or fish sauce.
• Vegan Option: Replace shrimp paste with miso paste or fermented soy paste.
• Low-Sodium: Reduce or skip fish sauce and adjust salt to taste.

Thai Panang Curry Paste

This authentic homemade Panang curry paste blends chilies, aromatics, and roasted peanuts for the perfect base to make Thai Panang curry. Fresh, flavorful, and freezer-friendly!

Servings 4

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

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Ingredients

  

Makes about 1 cup:

• 8-10 dried red chilies soaked and deseeded
• 3 shallots chopped
• 4 cloves garlic
• 1 tbsp galangal chopped
• 2 stalks lemongrass finely sliced
• 1 tsp kaffir lime zest or regular lime zest if unavailable
• 2 coriander roots or stems, chopped
• 2 tbsp roasted peanuts
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp white peppercorns
• 1 tsp shrimp paste or 1 tsp miso paste for vegan
• ½ tsp salt

Instructions

 

• Toast coriander seeds, cumin seeds, and peppercorns in a dry pan until fragrant.
• Soak dried chilies in warm water for 10 minutes, then drain and deseed.
• Using a mortar and pestle, pound garlic, shallots, galangal, lemongrass, and coriander root into a paste.
• Add chilies and grind until incorporated.
• Add toasted spices, pounding into the mixture.
• Add roasted peanuts and lime zest, mixing into paste.
• Stir in shrimp paste (or miso for vegan).
• Store in an airtight container in the fridge for up to 1 week or freeze in portions.

Notes

NUTRITION FACTS

Serving Size: 2 tbsp (approx.) Calories: 70 Carbohydrates: 5g (2% DV) Protein: 2g (4% DV) Fat: 4g (6% DV) Saturated Fat: 1g (5% DV) Cholesterol: 0mg (0% DV) Sodium: 180mg (8% DV) Fiber: 2g (8% DV) Sugar: 1g (1% DV)

Note: Nutrition information is an estimate and will vary depending on ingredients used.

Course: sauce

Cuisine: thai

Keyword: authentic Panang curry, homemade Thai curry paste, prik gaeng phanaeng recipe, Thai curry sauce, Thai panang curry paste

RECIPE TIPS

• Mortar and pestle gives the best texture, but a food processor can be used for convenience.
• For milder paste: use fewer chilies or remove all seeds.
• Freeze in ice cube trays for easy single-use portions.
• Peanut-free option: substitute roasted cashews or omit completely.

SERVING IDEAS

• Use as a base for Panang Chicken Curry, beef Panang, or vegetarian curry.
• Mix with coconut milk for a quick curry sauce.
• Add to stir-fries for extra flavor.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.