Panang Curry Paste

    • Published December 04, 2025
    • Updated December 05, 2025
    • Author Bell V’Kit
    A fragrant, Thai curry paste made with dried chilies, toasted spices and fresh herbs, pounded traditionally for maximum aroma and depth.

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    Total : 40 min
    Spice Level : Mild
    Skill Level : Intermediate
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    What Is Panang Curry Paste? (พริกแกงพะแนง)

    Panang curry paste (พริกแกงพะแนง) is a fragrant Thai curry paste known for its rich aroma, gentle heat, and naturally thick, velvety texture.

    Made the traditional way with a mortar and pestle, each ingredient is layered and pounded from toughest to softest. This method unlocks essential oils, builds flavor gradually, and creates a smoother, more aromatic paste than any store-bought version.

    The result is a deeply flavorful base that transforms into a thick, glossy, aromatic panang curry when cooked with cracked coconut cream. It's bold, rounded, and beautifully balanced with warm spices, roasted peanuts, and fresh herbs.

      Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
      Happy cooking!

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      Why You’ll Love Panang Curry Paste

      • Maximum aroma: Pounding fresh herbs and spices by hand releases layers of fragrance no store-bought paste can match.
      • Cleaner, richer flavor: Toasted spices, roasted peanuts, and fresh aromatics create a deeper, more balanced panang base.
      • Fully customizable: Adjust the heat, sweetness, and aromatics to your preference, from mild and nutty to bold and spicy.
      • Authentic technique: Made traditionally with a mortar and pestle for a smooth, cohesive paste that transforms your curry.
      • Homemade, no additives: Just whole spices and fresh ingredients. Free from preservatives, stabilizers, or artificial color.
      • Versatile: Use it for chicken, beef, tofu, seafood, or even stir-fries and marinades.

      Shopping Checklist (Ingredients & Equipment)

      Here’s a handy shopping checklist of ingredients and equipment for quick planning.

      Ingredients for Panang Curry Paste

      Yield: 8 tbsp


      [] |1 tablespoons coriander seeds |(toasted and ground to a fine powder)
      [] |1/2 tablespoon cumin seeds |(toasted and ground to a fine powder)
      [] |12 big dried long red chillies |(seeded and and soaked in cold water until soft)
      [] 7 small dried chilies
      [] 1 teaspoon salt
      [] 2 tablespoons thinly sliced lemongrass, root and outer husks removed
      [] 1 tablespoon chopped galangal
      [] 1 teaspoon kaffir lime zest
      [] 1 tablespoon chopped coriander root or coriander stem
      [] 6 tablespoons chopped shallot
      [] 4 tablespoons chopped garlic
      [] |3 tbsp peanut |(roasted)
      [] 1 teaspoon shrimp paste
      [] |1 teaspoon white peppercorns |(ground to a fine powder)

      [{

      Equipment

      [] Mortar and pestle – essential for pounding the paste and releasing the full aroma of the herbs and spices
      [] Small pan – for toasting coriander seeds, cumin seeds, and peanuts
      [] Kitchen scissors – for cutting dried chilies into smaller pieces before soaking
      [] Mixing bowl – for soaking the dried chilies
      [] Measuring spoons – for accurately measuring spices and aromatics

      }]

      Tips Before You Start Making Panang Curry Paste

      • Choose the right chilies: Use a mix of big dried long red chilies for color and body, and small dried chilies for heat. Removing the seeds keeps the paste smooth and prevents bitterness.
      • Soak chilies properly: Soak dried chilies in cold water (not hot) to soften without leaching too much color. Pat them completely dry before poundings. This allows the chilies to blend faster and won’t water down the paste.
      • Toast spices for deeper aroma: Lightly toast coriander seeds, cumin seeds, and peanuts until fragrant. This step intensifies their flavor and gives your paste a warm, nutty base.
      • Prep everything small: Thinly slice or finely chop all aromatics: lemongrass, galangal, shallots, garlic, coriander root. Smaller pieces pound smoother and faster, giving you a finer paste.
      • Pound in the correct order: Always start with the dry spices and the toughest aromatics (lemongrass, galangal, kaffir lime zest, coriander root). Softer ingredients (chilies, garlic, shallots) come after. This ensures a smoother, more even paste.
      • Use coarse salt wisely; Salt acts like an abrasive, helping to break down fibrous ingredients while seasoning the paste. Use coarse sea salt, not fine salt, for better grinding.
      • Be patient with the chilies: Pounding soaked chilies takes the longest – about 10–15 minutes by hand. Don’t rush it. The smoother you get this base, the more refined your curry will taste.
      • Add shrimp paste last: Shrimp paste is soft and sticky, so add it at the end to bind everything together and give the paste its signature depth.
      • Texture matters: A good panang curry paste should be smooth, cohesive, and slightly oily; not chunky. If you see uneven pieces, keep pounding.
      Panang Curry Paste
      A fragrant, Thai curry paste made with dried chilies, toasted spices and fresh herbs, pounded traditionally for maximum aroma and depth.
      Servings : 8
      Spice Level : Mild
      Skill Level : Intermediate
      Prep : 30 min
      Cook : 10 min
      Total : 40 min
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      Ingredients

      Ingredients for Panang Curry Paste

      Yield: 8 tbsp


      [] |1 tablespoons coriander seeds |(toasted and ground to a fine powder)
      [] |1/2 tablespoon cumin seeds |(toasted and ground to a fine powder)
      [] |12 big dried long red chillies |(seeded and and soaked in cold water until soft)
      [] 7 small dried chilies
      [] 1 teaspoon salt
      [] 2 tablespoons thinly sliced lemongrass, root and outer husks removed
      [] 1 tablespoon chopped galangal
      [] 1 teaspoon kaffir lime zest
      [] 1 tablespoon chopped coriander root or coriander stem
      [] 6 tablespoons chopped shallot
      [] 4 tablespoons chopped garlic
      [] |3 tbsp peanut |(roasted)
      [] 1 teaspoon shrimp paste
      [] |1 teaspoon white peppercorns |(ground to a fine powder)

      [{

      Equipment

      [] Mortar and pestle – essential for pounding the paste and releasing the full aroma of the herbs and spices
      [] Small pan – for toasting coriander seeds, cumin seeds, and peanuts
      [] Kitchen scissors – for cutting dried chilies into smaller pieces before soaking
      [] Mixing bowl – for soaking the dried chilies
      [] Measuring spoons – for accurately measuring spices and aromatics

      }]

      Cooking Instructions (Mortar & Pestle method)

      1. Prepare chilies


      [] Soak big and small dried chilies in cold water for 15–30 minutes until softened.
      [] Drain and pat dry before pounding.
      [] Toast peanuts.


      2. Prepare herbs and aromatics

      [] Peel and thinly slice 2 tbsp lemongrass (remove outer husks and trim root).
      [] Peel and finely chop 1 tbsp galangal.
      [] Add 1 tsp of kaffir lime zest (avoid bitter white pith).
      [] Scrub and finely chop 1 tbsp coriander root (or use stems if root unavailable).
      [] Peel and finely chop 6 tbsp shallots.
      [] Peel and finely chop 4 tbsp garlic.

      3. Grind the dry spices

      [] Toast coriander and cumin seeds, then grind into a fine powder.
      [] In the same mortar grind white peppercorns.
      [] Remove the ground dry spices from the mortar. Set aside.

      4. Add fibrous aromatics to the mortar, starting with the toughest ingredients

      [] lemongrass
      [] galangal
      [] kaffir lime zest
      [] coriander root
      [] Pound into a cohesive paste.

      5. Incorporate moist aromatics

      [] Pound soaked and drained dried chilies with salt until you get a thick red paste. This may take 10–15 minutes by hand.
      [] Add garlic.
      [] Add peanuts.
      [] Add shallots.
      [] Continue pounding.

      6. Finish with seasoning

      [] Add shrimp paste.
      [] Add ground dry spices.
      [] Mix thoroughly until fully incorporated.

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      FAQs for Panang Curry Paste (พริกแกงพะแนง)

      Can I use a blender or food processor instead of a mortar and pestle to make panang curry paste?

      Yes, but the texture and aroma will be different. A mortar and pestle crush the ingredients, releasing their essential oils more fully. A blender chops, which can make the paste wetter and less fragrant. If using a blender, add only the minimum water needed to help it blend.
      Do I have to soak the dried chilies?

      Yes. Soaking softens the chilies so they pound smoothly and blend evenly into the paste. Without soaking, the paste will be coarse and gritty.
      Is peanut required in Panang curry paste?

      Traditionally, authentic panang paste includes roasted peanuts. However, some modern or commercial versions omit them. You may skip them for allergies. The paste will still work beautifully.
      Can I substitute ginger for galangal?

      For curry pastes, not really. Galangal has a sharper, citrusy bite that ginger cannot replicate. Ginger will change the flavor and make the paste taste different.
      How long does homemade panang curry paste last?

      It keeps for 1 week in the fridge and up to 2 months in the freezer. Store in small portions (1–2 tablespoons) for easy use.
      Can I adjust the spice level of panang curry paste?

      Absolutely. Reduce the small dried chilies for a milder paste or increase them for more heat. The long red chilies mainly add color and body.
      Why is my panang curry paste chunky?

      Three common reasons:

      • The ingredients weren’t chopped finely enough before pounding
      • You didn’t pound hard or long enough
      • The chilies weren’t soaked long enough

      Keep pounding until smooth, especially the chili base.
      Can I skip shrimp paste when making panang curry paste?

      You can, but it adds depth and savory umami. If you omit it, expect a lighter, less rounded flavor.
      How much paste do I use per curry dish serving?

      Typically 2–3 tablespoons per curry dish serving (serves 2 people). Adjust based on the strength of your paste and how rich you prefer your panang.

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