Thai Cookbook TV - Learn to Make Authentic Thai Foods at Home
What we're cooking today:
Panang Curry Paste ►
What we're cooking today:
Panang Curry Paste ►
แกงพะแนง (Kaeng Panang)
You'll know Panang paste by its golden orange color and the flavors of mace, cardamom, and toasted seeds.
Currently rated: 
Rated 4.5 Stars from 5352 reader reviews
First published on April 7, 2016
Recipe by W. Tipsuwan
Basic Directions:
Basic Directions:
- Toast the cumin, coriander, mace, cardamom, and green chilies until lightly browned and aromatic.
- Remove the seeds form the chilies, then grind them up with all the dried spices using a vegetable chopper or by hand with a mortar and pestle. Set this aside.
- Chop and prepare all the fresh herbs, grind then together as fine as you can. Add the dry ingredients, salt, and shrimp paste one at a time and continue grinding until you have a smooth and creamy paste.
My Chiang Mai Restaurant
My Chiang Mai Restaurant
Hello!
My name's Worawut. My family-style restaurant is located in the Wat Chang Khian area, near the Chiang Mai Zoo. Baan Worawut is a Thai food place where you can enjoy delicious and authentic Thai one-dish meals, soups, salads, and more.
I hope you will join us here soon, but if you can't, please have fun trying my easy to follow Thai recipes at home.
