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    Home » Recipes » All Recipes » Sauces & Pastes » Panang Curry Paste

    Panang Curry Paste

    Published: Oct 18, 2013 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

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    Panang paste

    Panang Curry Paste

    • Author: Pailin Chongchitnant
    Print Recipe
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    Ingredients

    • 7-15 Dried Chilies, how much you use depends on size and spiciness
    • 1 tsp coarse sea salt
    • ¾ tsp cumin seeds, toasted
    • 1.5 tsp  coriander seeds, toasted
    • ¼ tsp white peppercorns
    • 3 Tbsp chopped lemongrass
    • 1 Tbsp chopped galangal
    • 1.5 tsp kaffir lime zest
    • 1 tsp cilantro roots
    • 3 Tbsp chopped garlic
    • ¼ cup chopped shallots
    • 1 tsp shrimp paste
    • 2 Tbsp roasted peanuts, ground

    Ingredients & Kitchen Tools I Use


    Instructions

    Soak the chilies in water for at least an hour to soften. 

    Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove and set aside.

    Grind roasted peanuts in the mortar and pestle until fine; remove and set aside.

    Drain the chilies from soaking water and dry off excess water with paper towel. Cut into small pieces. Add chilies and salt to a heavy-duty mortar and pestle; pound into a rough paste. Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste.

    Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.

    Add shallots and garlic; pound into a fine paste.

    Add ground peanuts and shrimp paste, pound to mix.

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    « Toasted Rice Powder
    Panang Curry พะแนงหมู »

    Reader Interactions

    Comments

    1. Jason R

      December 18, 2022 at 4:15 pm

      Is there a substitute for the kaffir lime zest? I am able to find the leaves but not the limes?

      Reply
      • Pailin Chongchitnant

        December 19, 2022 at 11:52 am

        Hi! You can just omit it from the paste and then add a few extra leaves when you make the curry itself 🙂 You can also substitute regular lime zest but it does have a different aroma.

        Reply
        • Jason R

          December 19, 2022 at 12:51 pm

          Thank you so much for the reply. One other question if you have time. I cannot find spur chilis fresh or dry in Seattle. We have fresh Fresno, Birds Eye and Korean long chilis and standard Mexican dried chilis along with Chinese dried chilis. Could fresh Fresno/Korean be used in this or do you have a Mexican chili substitute you suggest using?

          Reply
    2. colin

      July 13, 2021 at 6:05 pm

      What kind of dried peppers are those? Would arbol chiles work?

      Reply
      • Adam The HTK Minion

        July 16, 2021 at 1:40 pm

        Hi Colin! They are spur chilies, arbol is a bit spicy so would remove seeds.

        Reply
    3. Davi-lee

      June 19, 2021 at 1:09 pm

      Hi, I was wondering if any one knows how much curry paste this makes?

      Reply
      • Pailin Chongchitnant

        June 22, 2021 at 1:53 pm

        This makes about 5 Tbsp, enough for one recipe of the panang curry recipe on the site.

        Reply
        • Yuko

          February 03, 2022 at 12:46 pm

          My kids have peanut allergy. What can I use to substitute?

          Reply
          • Pailin Chongchitnant

            February 07, 2022 at 2:44 pm

            You can use some white beans or another kind of nut they have have, it's just added for extra richness and thickness. You can also omit it altogether.

            Reply
    4. K

      February 08, 2021 at 7:57 am

      I did not expect the bicep work out I got with this recipe lol

      Reply

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