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!
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.