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Panang curry paste in a bowl

Panang Curry Paste

Susie Thompson
This is the Panang curry paste my mother made from scratch every time, without measurement, without a written recipe. The roasted peanuts go in last. The shrimp paste gets toasted first. Everything else is patience and a mortar that has done this before. Make it once and you will understand why she never bought it in a tin.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Course Sauce
Cuisine Thai
Servings 8
Calories 20 kcal

Ingredients
  

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon white peppercorns
  • 10 dried red chilies soaked and deseeded
  • 3 tablespoon peanuts roasted and ground
  • 1 teaspoon salt
  • 5 cloves garlic peeled
  • 5 shallots peeled
  • 2 stalks lemongrass finely chopped
  • 1- inch piece galangal peeled and sliced
  • 1 teaspoon kaffir lime zest
  • 1 teaspoon shrimp paste

Instructions
 

  • Toast the Spices:
    Begin by toasting the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat. Stir constantly for about 3-4 minutes until they release a rich, aromatic fragrance. Transfer the toasted spices to a mortar and pestle and grind them into a fine powder.
  • Prepare the Chilies:
    Soak the dried red chilies in warm water for approximately 15 minutes until they soften. Once softened, drain and deseed the chilies. Combine the chilies with salt in a mortar and pestle, pounding them into a smooth, fiery paste that forms the base of your curry.
  • Blend the Aromatics:
    Add garlic, shallots, lemongrass, galangal, and kaffir lime zest to the chili paste in the mortar.
  • Incorporate Shrimp Paste:
    Integrate peanuts, then shrimp paste into the aromatic mixture, ensuring it distributes evenly. Continue pounding until the paste achieves a smooth consistency.
  • Final Blend:
    Transfer the paste to a blender or food processor for a finer texture, blending until completely smooth. If needed, add a small amount of water to facilitate blending.
  • Store the Paste:
    Place the finished Panang Curry Paste into an airtight container. Store it in the refrigerator for up to one week or freeze it for longer storage, up to three months.

Notes

The mortar and pestle is not optional for the best result. A food processor will give you a paste but it will be wet and slightly coarse. The mortar builds heat through friction as you work, which releases the oils differently. If you must use a processor, pulse rather than blend continuously, and add a tablespoon of water only if needed to keep it moving.
The paste keeps for two weeks in the refrigerator in a sealed jar with a thin layer of oil pressed over the surface. For longer storage, freeze in tablespoon portions. It goes directly from frozen into the pan — no thawing needed.
Dried long red chilies vary in heat. Thai ones are hotter than Mexican guajillo or New Mexico chilies, which are common substitutes. Start with the amount in the recipe and adjust to your heat tolerance. You can always add chili flakes to the finished curry.
This recipe makes enough paste for two to three batches of Panang curry. The work is the same whether you make a little or a lot. Make a full batch. You will be glad you did.

Nutrition

Serving: 1tablespoonCalories: 20kcalCarbohydrates: 5gProtein: 1gSaturated Fat: 0.5gSodium: 200mgFiber: 1g
Keyword Thai Panang Curry
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