Dry Curry Paste Panaeng Recipe

Learn to make authentic Thai Panang curry paste from a recipe learned in a Thai cooking course! This dry paste recipe is incredibly flavorful and perfect for creating your own delicious Panang curry at home. Skip the store-bought paste and unlock the true taste of Thailand with this easy-to-follow recipe.

Prep Time 15 mins
Cook Time 20 mins
Calories 88.4 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Dry Curry Paste Panaeng 25

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dry Curry Paste Panaeng

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Dry Curry Paste Panaeng? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Dry Curry Paste Panaeng

  1. Combine all ingredients in a pestle and mortar or a food processor.
  2. Grind or process until a completely smooth paste forms. This may take some time, scraping down the sides as needed.
  3. Once smooth, transfer the paste to an airtight container. You should have approximately 6 tablespoons of paste.
  4. Store the paste in the refrigerator for up to one week or freeze for longer storage.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

17g

Fat

2g

Carbs

4g