Panang Curry Paste

Nothing comes close to the bright, vibrant flavors of homemade Panang curry paste! This recipe features fresh lemongrass, galangal root, garlic, peanuts, and red chilis, creating a flavor-rich blend for all your favorite Thai-inspired curries. Plus, it stores unbelievably well!

Why you'll love this recipe

• Easy to make: With a food processor or mortar and pestle, you can easily create this paste at home in under 5 minutes.
• Healthier: Homemade means no preservatives or artificial additives. This Panang curry paste is a much healthier alternative to store-bought options.
• Customizable: Adjust the spice level to your liking, making it perfect for all palates.

What is Panang curry paste?

Panang curry paste is a rich, concentrated blend of herbs, spices, and flavors that forms the heart of many Thai dishes, like my vegan Thai Panang curry. With a slightly hotter flavor profile than my lemongrass paste, this recipe is for spice lovers!

Red chili peppers blend with aromatic garlic, shallots, and the citrusy zing from lemongrass and lime zest. The earthy tones of galangal add a unique flavor, complemented by the warm, aromatic spices of coriander and cumin.

Miso paste imparts a subtle umami element, while crushed peanuts add a nutty, crunchy texture, enhancing the overall complexity of the paste. It's a versatile base that adds authentic Thai flavor to your kitchen with just a few simple steps and ingredients.

Ingredients & Substitutions

• Red Chili Peppers: Choose Thai or Indian red chilis for the most heat, or use Chinese red chilis for a more balanced spice. Look for these chilis at your local Asian food market. Substitute dried red chilis soaked in hot water if fresh ones are unavailable.
• Garlic: Adds a pungent, aromatic flavor. Do not use pre-minced garlic or garlic powder.
• Shallot: Provides a mild, sweet onion flavor. In a pinch, use red onion as a substitute.
• Lemongrass: Brings a citrusy, herbal note. If fresh lemongrass stalks aren’t available, use lemon or lime zest as an alternative.
• Galangal Root: Contributes a sharp, citrusy flavor. You can try regular ginger and a tablespoon of lime or lemon juice for a similar effect.
• Lime Zest: Adds a bright, tangy flavor. Lemon zest can be used as an alternative.
• Lime Juice: For a tart acidity. If limes are unavailable, feel free to use lemons instead.
• Coriander Seeds: Provide a warm, nutty, and spicy flavor. Ground coriander can be used if whole coriander seeds are not available.
• Cumin Seeds: Offer an earthy, warm taste. If you don’t have any whole seeds on hand, substitute ground cumin.
• Miso Paste: Use either white or red miso paste to bring umami and depth. Soy sauce or tamari can be used as a substitute, though the flavor will be slightly different.
• Peanuts: Add a rich texture and nutty flavor. You can replace peanuts with other nuts, like cashews or almonds, or omit them if you’re allergic.

How to Make Panang Curry Paste

• Step 1: I like to tackle the lemongrass first since it's the most labor-intensive part. Peel off the dry outer layers and discard them. Cut off about 2 inches from the bottom of each stalk and discard those as well. Finely slice the stalks crosswise and set them aside.

• Step 2: Roughly chop the shallots, red chili peppers, and galangal root. If you're using dried red chilis like I sometimes do, steep them in hot water for about 15 minutes before chopping. This helps to rehydrate them and bring out their flavors.

• Step 3: Place all your prepared ingredients in a food processor or blender. Process the mixture several times, scraping down the sides with a spatula. If the mixture seems too dry, add a splash of water to help it along. You’re aiming for a smooth, pasty texture.

• Step 5: For a more rustic and traditional texture, use a mortar and pestle. Start by pounding the spices, then add the red chilis, followed by the remaining ingredients except for the peanuts. Those will go in last to prevent turning them into butter.

Storage & Reheating

This panang curry paste is made to last! Here are the best ways to extend its shelf life:

• Fridge: Your homemade panang curry paste can be stored in an airtight container in the fridge. It will maintain its freshness and flavor for up to 2 weeks.
• Freezer: For longer storage, freeze the paste in an airtight container or ice cube trays. It can last up to 3 months in the freezer.
• Reheating: Generally, the paste doesn’t require reheating as it's used directly in cooking. However, if you need to thaw it from frozen, simply heat it in a small saucepan over low heat until it’s at your desired temperature.

Variations

• Nut-Free: If you have allergies, leave out the peanuts. You can also replace them with sunflower seeds or sesame seeds for a similar texture but slightly different flavor.
• Extra Spicy: Add more red chilis or a pinch of chili flakes to turn up the heat.
• Sweet: Add some palm sugar for a sweeter, more balanced flavor profile.
• Herbal: Incorporate more fresh herbs like Thai basil or cilantro for a herby punch.

Top Tips

• Quality Ingredients: Use fresh, high-quality produce and chilis for the best flavor.
• Toast Your Spices: Toasting spices like coriander and cumin seeds enhances their flavor. If you can spare the time, I recommend dry-toasting them in a skillet before grinding the paste.
• Peel the Lemongrass: Remove the tough outer layers of the lemongrass for a more tender paste.

FAQ

More Sauce Recipes

If you enjoyed this Panang curry paste recipe, check out some more flavor-enhancers:

• Miso Sauce: An all-purpose condiment packed with savory, umami flavors. 
• Chili Garlic Sauce: A simple sauce made with 10 ingredients and ready in 15 minutes.  
• Tamarind Chutney: Full of sweet, tangy, and lightly spiced flavors.
• Vegan Kewpie Mayo: A rich and creamy Japanese condiment made plant-based.