Thai Panang Curry Paste | How to make Thai Panang Curry Paste

By Bethica Das  |  26th Mar 2018  |  
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  • Thai Panang Curry Paste, How to make Thai Panang Curry Paste
Thai Panang Curry Pasteby Bethica Das
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About Thai Panang Curry Paste Recipe

A lot of ingredients goes into making this aromatic and flavourful curry paste from which many lip-smacking Thai gravy dishes - both veg. and non-veg. can be dished out. So if you can get hold of all the mentioned ingredients, then go ahead and make this homemade style curry paste instead of opting for a store-bought one. It is worth the effort. This paste can be stored in an air-tight container in the freezer for 1-2 months. It can be frozen in ice cube trays too, which later can be used in soups and broths.

Thai Panang Curry Paste

Ingredients to make Thai Panang Curry Paste

  • 1 small onion, chopped
  • 5-6 garlic cloves
  • 1 galangal, sliced
  • 8-10 dry red chilies, soaked in water for 10-15 minutes
  • 1/4 cup coriander roots, chopped
  • 1/2 tsp. lime zest
  • 1 lemongrass (bottom part), sliced
  • -5 kaffir lime leaves
  • 1/2 tsp. shrimp paste
  • 1-2 tbsp. roasted peanuts, powdered
  • 1 tsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. pepper powder
  • 1-2 tbsp. tomato ketchup
  • salt to taste

How to make Thai Panang Curry Paste

  1. Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.
  2. For a vegetarian version, just skip the shrimp paste. If shrimp paste is unavailable, go for homemade fried and ground prawns.

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