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Thai Panang Curry Paste

Creamy, rich and delicious Panang Curry with homemade curry paste.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 2 people
Calories: 816 kcal
Course: Main Course
Cuisine: Thai

Ingredients

Panang Curry Paste
  • 10-15 bird's eye dried chillies
  • ⅓ cup roasted peanuts
  • 2 tablespoon coriander stems
  • 2 lemongrass stalks
  • 3 garlic cloves finely chopped or crushed
  • 2 shallots finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 1 lime juiced
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon white peppercorn
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
Panang Curry
  • 2 tablespoon coconut oil
  • 2 tablespoon Panang curry paste
  • 400 ml coconut milk
  • 150 ml water
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 5-6 kaffir limes leaves
  • Fresh chopped vegetables of your choice.
  • 250 g firm tofu

Instructions

Panang Curry Paste, skip if using store-bought one
    Cup of Yum
  1. Using gloves, cut the chillies down the side with scissors, remove the seeds, finely slice them and leave them soaking while you prepare the rest of the ingredients.
  2. Briefly toaste the cumin and coriander seeds in a pan.
  3. Cut the bottom half of the lemongrass stalks and finely slice it, you will see it has a purple colour inside, this is the part you need for the curry paste and add them to the blender. Add the roasted peanuts, chopped coriander stems, garlic, shallots, ginger, lime juice, spices, toasted seeds and salt.
  4. Add the hydrated red chillies to the blender and blend all the ingredients for 30-40 seconds. Keep blending until you have the desired consistency.
  5. The paste will be ready to use or to keep in the fridge for later use. You can as well freeze it at this point.
Preparation for the Panang Curry
  1. Heat the coconut oil in a pan into medium heat. Add the curry paste, stir and leave it cooking for a couple of minutes while you keep stirring.
  2. Add the coconut milk, water, soy sauce, brown sugar, kaffir limes and the fresh vegetables of your choice. For this recipe, we use carrot, red bell pepper and bamboo shoots.
  3. Cut the tofu into cubes and add them into the curry. Leave simmering for around 20 minutes before serving. If the curry gets too thick, you can add more water or coconut milk.
  4. Add crushed peanuts on the top before serving. Serve with rice or noodles if preferred.

Nutrition Information

Calories 816kcal (41%) Carbohydrates 28g (9%) Protein 26g (52%) Fat 73g (112%) Saturated Fat 50g (250%) Polyunsaturated Fat 8g Monounsaturated Fat 10g Sodium 2317mg (97%) Potassium 892mg (25%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 64IU (1%) Vitamin C 11mg (12%) Calcium 288mg (29%) Iron 12mg (67%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 816

% Daily Value*

Calories 816kcal 41%
Carbohydrates 28g 9%
Protein 26g 52%
Fat 73g 112%
Saturated Fat 50g 250%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 10g 50%
Sodium 2317mg 97%
Potassium 892mg 19%
Fiber 6g 24%
Sugar 5g 10%
Vitamin A 64IU 1%
Vitamin C 11mg 12%
Calcium 288mg 29%
Iron 12mg 67%

* Percent Daily Values are based on a 2,000 calorie diet.