AUTHENTIC THAI COOKING
Panang Curry Paste
Learn to make authentic Panang curry paste from scratch using traditional techniques and fresh ingredients. This homemade paste will elevate your Thai cooking to restaurant quality.
Fresh, homemade Panang curry paste
Prep Time
30 minutes
Serves
4-6 portions
Difficulty
Intermediate
Ingredients You'll Need
Fresh, authentic ingredients for the perfect Panang curry paste
Step-by-Step Instructions
Follow these traditional techniques for authentic results
Prepare the chilies
Remove seeds from dried chilies and soak in warm water for 15 minutes until softened.
Prep aromatics
Peel shallots and garlic, then chop into small pieces for easier pounding.
Prepare herbs
Peel galangal and clean cilantro roots thoroughly. Remove any dirt or impurities.
Slice citrus peel
Slice kaffir lime peel into thin strips to release maximum flavor during pounding.
Prepare lemongrass
Use only the tender bottom part of lemongrass and chop finely before adding to mortar.
Pound in mortar
Put all ingredients in a stone mortar and pound using traditional technique until smooth.
Final consistency
Continue pounding until all ingredients are well combined and reach a smooth, paste-like consistency.
Store properly
Use immediately for best flavor, or store in refrigerator for up to 1 week in an airtight container.
Pro Tips & Secrets
Master chef techniques for perfect Panang curry paste
Use stone mortar
Stone mortar gives better texture than electric blender - the traditional way is always best.
Pound in order
Start with dried chilies, then dry spices, and finish with fresh ingredients for optimal blending.
Salt helps pounding
Add a pinch of salt early in the process - it acts as an abrasive and makes pounding easier.
Peanuts are key
Ground roasted peanuts are the signature ingredient that makes Panang curry unique from other curries.