Paneang Curry Paste Recipe

Unlock the secrets to authentic Thai Panang curry with this incredible recipe, adapted from the culinary genius David Thompson! This recipe guides you through making your own vibrant and flavorful Panang curry paste from scratch, resulting in a curry far superior to anything store-bought. Perfect for creating a restaurant-quality Panang curry at home, this recipe is surprisingly simple and yields a paste that's bursting with aromatic spices and fragrant lemongrass. Make a large batch and freeze portions for future culinary adventures!

Prep Time 30 mins
Cook Time 30 mins
Calories 125 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Paneang Curry Paste 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Paneang Curry Paste

  • 1/2 cup roasted peanuts, unsalted
  • Dried Thai Chiles
  • 1 tablespoon sea salt, or to taste
  • Coriander
  • 2 inches galangal, peeled and roughly chopped
  • 4 stalks lemongrass, finely chopped
  • 1 cup shallots, peeled and roughly chopped
  • 10 cloves garlic, peeled
  • Nutmeg

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How to Make Paneang Curry Paste

  1. Combine all ingredients (except peanuts) in a mortar and pestle. Grind until a smooth paste forms, adding a little water if needed to aid grinding.
  2. Add the peanuts and continue to grind until completely incorporated and the paste is completely smooth.
  3. Taste and adjust seasonings as needed. Add more chilies for extra heat or lime juice for brightness.
  4. Transfer the paste to an airtight container. This recipe makes enough for 2 servings of curry but can easily be multiplied. Store in the refrigerator for up to 1 week or freeze in portions for longer storage.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

3g

Fat

6g

Carbs

2g