Panang curry paste

  • Yield : 3 Tablespoons
  • Prep Time : 20m
  • Cook Time : 0m
  • Ready In : 20m

Panang curry paste
Classic Panang curry paste used in Thai cooking. You will need this to make any Panang curry preparation with chicken/prawns or just vegetables.


Step 1

Soak the dried chillies in water for 10 minutes and chop them up. Slice the lemon grass, ginger, garlic and chop the shallots and kaffir lime leaves.

Step 2

The basic guideline in making the curry paste in a stone mortar and pestle is to pound ingredients in the following sequence adding them one at a time - Tough - Dry - Wet.

Step 3

Start with the pepper and roasted peanuts. Pound them thoroughly in a mortar and pestle. Pound ingredients one at a time in the following sequence - lemon grass, dried chillies, salt, ginger, kaffir lime leaves, coriander root, garlic and shallots. Add the shrimp paste in the end.

Step 4

Pound until you have a paste. Skip the shrimp paste if you want a vegetarian version.

My Notes
1. Skip the shrimp paste if you want a vegetarian version.
Curry paste tips
1.Use the ingredients in sequence as instructed.
2.Keep the paste a little rough for the jungle curry paste. For all other pastes make it fine and smooth.
3.The curry paste can be used in small quantities for salads – needs to be lightly fried with garlic and chilies
4.Pounding is important. Pound and make a paste. Do not use a sideways motion as it will just make it more watery. Grinding in a mixer/grinder is an alternative but not as good as pounding to release the flavors.

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