Panang Curry Paste Recipe (Prik Gaeng Panang)
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Prep Time
10 mins
-
Cook Time
1 min
-
Servings
16 tablespoons
-
Calories
10 kcal
-
Course
Main Course, Condiments
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Cuisine
Thai
Panang Curry Paste Recipe (Prik Gaeng Panang)
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This homemade Panang curry paste recipe makes the best Panang curry with fresh ingredients, so much better than anything from the grocery store.
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Ingredients
- 2 guajillo pepper seeds and stems removed (or use puya peppers
- 5 Thai chilies seeds and stems removed (or use chile de arbol or Japones, dried
- 1 shallot chopped, small
- 2 lemongrass chopped (bases removed, stalks
- 2- inch galangal chopped (skin on, piece
- 3 clove garlic chopped
- 1 teaspoon shrimp paste
- 2 kaffir lime leaves chopped
- 1 tablespoon peanuts roasted
- 1 teaspoon coriander seeds lightly toasted
- 1/2 teaspoon cumin seeds lightly toasted
- 1/4 teaspoon white peppercorns lightly toasted
- water as needed to thin
Instructions
- Add all of the ingredients to a blender or food processor and process to form a thick paste. Alternatively, you can grind it by hand with a mortar and pestle for a coarser texture.
- Thin with a teaspoon of water, if needed. Use as desired.
Notes
- Makes about 1 cup of Panang Curry Paste.
Nutrition Information
Show Details
Calories
10kcal
(1%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
4mg
(1%)
Sodium
15mg
(1%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
128IU
(3%)
Vitamin C
3mg
(3%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16tablespoons
Amount Per Serving
Calories 10 kcal
% Daily Value*
| Calories | 10kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 15mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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