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Panang curry paste in a wooden bowl with a wooden spoon in it.

Panang Curry Paste

5 from 2 votes
Prep Time: 15 minutes
Total Time: 15 minutes
Serving Size: 1 cup
Author Puja Verma
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DESCRIPTION

This panang curry paste recipe features red thai chili peppers blend with aromatic garlic, shallots, and the citrusy zing from lemongrass and lime zest. It's a rich concentrated blend of herbs, spices, and flavors that forms the heart of many Thai dishes. Easy to customize and much healthier option that store bought options.

INGREDIENTS
  

  • 12 whole red chili peppers I used Thai chili peppers
  • 8 cloves garlic
  • 1 whole shallot peeled and chopped
  • 2 stalks lemongrass peeled and minced
  • 2" piece galangal root peeled & chopped (or 2" of chopped reg ginger plus 1 tablespoon of lime/lemon juice)
  • 1 tablespoon lime zest
  • 2 tablespoon lime juice freshly squeezed
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon white miso paste or red miso paste
  • 2 tablespoon peanuts crushed
  • ¼ teaspoon salt

METHOD
 

  • Peel the dry outer layers of the lemongrass and discard them. Roughly cut the bottom of each stalk (about 2 inches) and discard. Finely slice the lemongrass stalks crosswise and set aside.
  • Roughly chop shallots, red chili peppers, and galangal root.
    Note: If using dried red chilis, then steep them in hot water for 15 minutes before using.
  • Zest the limes without going too deep into the white pith (bitter in taste). Squeeze out the fresh juice and set aside.
  • Place all ingredients in a food processor (I used a food processor) or blender. Process several times, and use a spatula to clean the side to make sure it's all mixed well until texture is smooth and pasty. Add a splash of water, if needed.
    Note: Alternatively, you can grind it using a mortar and pestle for a coarser texture.
  • If using a motar and pestle - Pound in order: (1) spices, (2) red chilis, (3) remaining ingredients, except peanuts. Peanuts will grind last.

NOTES

  • 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.

NUTRITION

Calories: 332kcal | Carbohydrates: 48g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 820mg | Potassium: 545mg | Fiber: 4g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 11mg | Calcium: 123mg | Iron: 6mg
Course: Condiments
Cuisine: Thai
Keyword: panang curry paste, panang curry paste recipe
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