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Authentic Thai Recipe for Panang Curry Paste

Authentic Thai recipe for Panang Curry Paste

Panang Curry Paste

แกงพะแนง ( Kaeng Panang )

Added on April 7, 2016

Currently rated:  
Rated 4.5 Stars from 324 reader reviews

Yield: 6 - 8 Tablespoons
Prep time: 30 Minutes
Ready in: 30 Minutes

Panang curry is among the most popular and recognizable dishes in Thailand. Because it is generally considered to be more mild than other curries and is made with coconut cream, it can be enjoyed by people who do not normally eat spicy foods. The base seasoning for Panang is our Kaeng Panang curry paste. As you become more familiar with Thai foods, you'll recognize Panang paste from its golden orange color and the flavors of mace, cardamom, and toasted seeds. Like all Thai curries, the paste starts with fresh herbs such as lemongrass, galangal root, kaffir lime, and corriander. It's when we add the particular spices that each takes on its distinct flavor and aroma.

Ingredient List:
What's in our Panang Curry Paste.

Basic Directions:
How we make our Panang Curry Paste.

1) Toast the cumin, coriander, mace, cardamom, and green chilies until lightly browned and aromatic.

2) 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.

3) 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.

Click Here for a detailed step-by-step method.

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How to Make Kaeng Panang

Detailed Step-by-step Method:

Step 1

To make this recipe I use a small vegetable chopper to work the fresh and dry ingredients into a fine mush, but I still use a mortar and pestle to mix and mash the paste together. You can use a food processor, but the flavor is much better if done by hand. Organize and measure the ingredients.

Recipe for making authentic Thai food - Panang Curry Paste - Step 1

Step 2

I'll start by toasting the coriander and cumin seed in flat pan over low heat until lightly browned. Toasting brings out a lot of flavor. Just keep stirring them around and keep the heat low for best results.

Recipe for making authentic Thai food - Panang Curry Paste - Step 2

Step 3

Next lay the Mace in the pan and brown them on both sides.

Recipe for making authentic Thai food - Panang Curry Paste - Step 3

Step 4

Now put the whole cardamom pods in the pan and do the same. Each of these pods has about 10 little seeds. Heating them releases the oils and they become even more fragrant. You can use about 1/4 - 1/2 teaspoon of ground cardamom, but if you can get the whole seeds it will be much better as they lose their flavor soon after being ground.

Recipe for making authentic Thai food - Panang Curry Paste - Step 4

Step 5

Now brown the green chilies on both sides.

Recipe for making authentic Thai food - Panang Curry Paste - Step 5

Step 6

Cut open the red and green chilies and remove all the seeds.

Recipe for making authentic Thai food - Panang Curry Paste - Step 6

Step 7

Put the chilies, mace, cardamom, cumin, coriander seed, and black peppercorns in a chopper and grind as fine as possible.

Recipe for making authentic Thai food - Panang Curry Paste - Step 7

Step 8

Grinding this all by hand with a mortar and pestle will take about an hour, so I grind it up first before mixing. Set the dry ingredients aside for now.

Recipe for making authentic Thai food - Panang Curry Paste - Step 8

Step 9

Next grate about 2 teaspoons of the galangal.

Recipe for making authentic Thai food - Panang Curry Paste - Step 9

Step 10

Chop or press about 2 tablespoons of garlic.

Recipe for making authentic Thai food - Panang Curry Paste - Step 10

Step 11

Grate about 2 teaspoons of kafir lime peel.

Recipe for making authentic Thai food - Panang Curry Paste - Step 11

Step 12

Finely slice about 2 Tablespoons of lemongrass.

Recipe for making authentic Thai food - Panang Curry Paste - Step 12

Step 13

Chop about 2 teaspoons of coriander root.

Recipe for making authentic Thai food - Panang Curry Paste - Step 13

Step 14

Peel ad chop about 3 tablespoons of shallots.

Recipe for making authentic Thai food - Panang Curry Paste - Step 14

Step 15

Put all the fresh herbs in your chopper and grind it up as fine as you can.

Recipe for making authentic Thai food - Panang Curry Paste - Step 15

Step 16

It can take a long time to get it this fine with just a mortar and pestle.

Recipe for making authentic Thai food - Panang Curry Paste - Step 16

Step 17

Now you have it all down to just 4 parts: the fresh herbs, the dry spices, the salt, and the shrimp paste.

Recipe for making authentic Thai food - Panang Curry Paste - Step 17

Step 18

Mash the herbs in the mortar until very smooth, looking for large chunks and getting them as you work from side to side.

Recipe for making authentic Thai food - Panang Curry Paste - Step 18

Step 19

Add the ground spices and the salt, and continue mixing until it is as fine as possible. Work from one side to the other, pounding and searching for large pieces.

Recipe for making authentic Thai food - Panang Curry Paste - Step 19

Step 20

Add the shrimp paste and continue mashing until thoroughly mixed in and you no longer see large pieces of any ingredient. A homemade curry paste will always be chunkier than store-bought types, so don't worry if yours isn't completely smooth. The chunky texture makes a very nice finished dish and you'll always know that it has been made from raw ingredients.

Recipe for making authentic Thai food - Panang Curry Paste - Step 20

Step 21

Depending on what dish you are making, you'll need about 1 - 2 tablespoon of paste. This recipe makes about 1/2 cup, so I like to put it in small bags of about 2 tablespoons each, then freeze them for later. Fresh curry will only last about a week in your refrigerator, but freezing it is fine. As long as you only thaw it out one time when you are ready to use it, you can't tell the difference, and it will be perfectly delicious.

Recipe for making authentic Thai food - Panang Curry Paste - Step 21

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