Name: Thai Panang Curry Paste
Total time: PT-488871H40M39S
Cuisine: Thai
Ingredients: 10 g mild dried chilies, such as guajillo or puya (see note); ½ tsp salt; ¾ tsp cumin seeds, toasted; 1 ½ tsp coriander seeds, toasted; ¼ tsp white peppercorns; 2 inches lemongrass from bottom half, sliced into very thin rounds; 1 Tbsp (15 ml) finely chopped galangal; 1 ½ tsp (7.5 ml) finely chopped makrut lime zest; 2 cilantro roots or 6 cilantro stems, finely chopped; 3 Tbsp (45 ml) finely chopped garlic; ¼ cup (60 ml) finely chopped shallots; 1 tsp (5 ml) fermented shrimp paste; 12-15 roasted peanuts; 4 tablespoons red curry paste (see brand recommendations in the blog post above); ¾ tsp cumin seeds; 1 ½ tsp coriander seeds; 12-15 roasted peanuts; 1 tsp (5 ml) fermented shrimp paste (optional, only if the red curry paste doesn’t already have it)

Description

Take your panang curry to the next level with homemade panang curry paste!

Ingredients

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10 g mild dried chilies, such as guajillo or puya (see note)
½ tsp salt
¾ tsp cumin seeds, toasted
1 ½ tsp coriander seeds, toasted
¼ tsp white peppercorns
2 inches lemongrass from bottom half, sliced into very thin rounds
1 Tbsp (15 ml) finely chopped galangal
1 ½ tsp (7.5 ml) finely chopped makrut lime zest
2 cilantro roots or 6 cilantro stems, finely chopped
3 Tbsp (45 ml) finely chopped garlic
¼ cup (60 ml) finely chopped shallots
1 tsp (5 ml) fermented shrimp paste
12-15 roasted peanuts

Option 2: Semi-Homemade Panang Curry Paste

4 tablespoons red curry paste (see brand recommendations in the blog post above)
¾ tsp cumin seeds
1 ½ tsp coriander seeds
12-15 roasted peanuts
1 tsp (5 ml) fermented shrimp paste (optional, only if the red curry paste doesn’t already have it)

Ingredients & Kitchen Tools I Use

Instructions

Note: The methods below is my updated method that I currently use. For an all-manual method using only a mortar and pestle, see the video tutorial.

Using a coffee grinder, grind the dried chilies, coriander, cumin, peppercorns, and salt into a fine powder. Remove and set aside.
In the same grinder, grind the peanuts until fine but not oily.
If using a heavy-duty mortar and pestle, add the lemongrass, galangal, makrut lime zest and cilantro roots; pound into a fine paste. Add the shallots and garlic, and pound into a fine paste. Add the ground chili mixture and the peanuts; pound until well combined.
If using an immersion blender (best if making a double batch otherwise there may not be enough volume to properly grind), place the lemongrass, galangal, makrut lime zest and cilantro roots in a narrow container, such as a glass measuring cup. Top it off with the shallots and garlic (it is easier to blend with the moister ingredients on top ). Use the immersion blender to blend everything until fine. You will need to lift and reposition the blender several times, stopping to scrape the bottom and bringing it to the top halfway through. Once the mixture is fine, add the ground chili mixture and the peanuts and blend to mix.
Use right away, store in the fridge for up to 3 days, or freeze for up to a few months.

For Semi-Homemade Panang Curry Paste

Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder. Remove and set aside.
Add the roasted peanuts to the grinder or mortar and pestle and grind until fine but not oily.
Mix ground spices into the red curry paste and shrimp paste, if using a mortar and pestle, simply pound to mix.

Notes

Panang curry is typically not very spicy, but if you want to make it spicy, add some spicier dried chilies such as arbol or Thai chilies in addition to the mild ones.