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Panang Curry Paste Recipe (Prik Gaeng Panang)

This homemade Panang curry paste recipe makes the best Panang curry with fresh ingredients, so much better than anything from the grocery store.

Prep Time
10 mins
Cook Time
10 mins
Servings: 16 tablespoons
Calories: 10 kcal
Course: Main Course , Condiments
Cuisine: Thai

Ingredients

  • 2 guajillo peppers seeds and stems removed (or use puya peppers)
  • 5 dried Thai chilies seeds and stems removed (or use chile de arbol or Japones)
  • 1 small shallot chopped
  • 2 stalks lemongrass chopped (bases removed)
  • 2- inch piece of galangal chopped (skin on)
  • 3 clove garlic chopped
  • 1 teaspoon shrimp paste
  • 2 kaffir lime leaves chopped
  • 1 tablespoon roasted peanuts
  • 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

    Cup of Yum
  1. 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.
  2. Thin with a teaspoon of water, if needed. Use as desired.

Notes

  • Makes about 1 cup of Panang Curry Paste.

Nutrition Information

Calories 10kcal (1%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g 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

% 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.