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Thai Panang Curry Paste

Homemade Thai Panang curry paste that combines fresh ingredients to create a flavorful and aromatic blend perfect for culinary adventures.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Thai
Calories: 80
Ingredients Method Notes

Ingredients
  

Spices and Seasonings
  • 10 g mild dried chilies (such as guajillo or puya) Adds heat without overwhelming the flavor.
  • ½ tsp salt Balances the spices while enhancing overall flavors.
  • ¾ tsp cumin seeds, toasted Adds a warm, earthy note.
  • 1 ½ tsp coriander seeds, toasted Provides a citrusy sweetness.
  • ¼ tsp white peppercorns Delivers a gentle kick.
Fresh Ingredients
  • 2 inches lemongrass, sliced into very thin rounds Offers a fresh, lemony flavor.
  • 1 Tbsp finely chopped galangal Adds a hint of ginger spice.
  • 1 ½ tsp finely chopped makrut lime zest Brings an aromatic citrus lift.
  • 2 cilantro roots or 6 stems finely chopped cilantro Infuses earthiness.
  • 3 Tbsp finely chopped garlic Adds depth and flavor.
  • ¼ cup finely chopped shallots Adds sweetness and fragrance.
  • 1 tsp fermented shrimp paste Provides umami richness.
Nuts
  • 12-15 roasted peanuts For creaminess and a nutty essence.

Method
 

Preparation
  1. Using a coffee grinder, grind the dried chilies, cumin seeds, coriander seeds, white peppercorns, and salt into a fine powder. Transfer the mixture to a bowl and set aside.
  2. Still using the grinder, pulse the roasted peanuts until fine but not oily. They should resemble a coarse flour.
  3. If using a mortar and pestle, pound the lemongrass, galangal, makrut lime zest, and cilantro roots until you have a fine paste. Add the shallots and garlic and continue to pound until combined.
  4. Finally, stir in the ground chili mixture and peanuts and pound until mixed well.
  5. If using an immersion blender, place the lemongrass, galangal, makrut lime zest, and cilantro roots in a narrow container along with the shallots and garlic. Blend until smooth, scraping the sides as necessary. Add the ground mixture and peanuts, then blend again until combined.
Storage
  1. Use your Thai Panang curry paste immediately in your favorite recipes, or store it in the fridge for up to 3 days.
  2. You can also freeze the paste for months in an airtight container. Chef’s tip: Freeze small batches in ice cube trays for easy portioning later!

Notes

Storage recommendations: If freezing, use tightly sealed containers and divide into smaller portions for ease later. Adjust flavors as you go!