Panang Curry Paste Recipe (2024)

FAQs

What is panang curry paste made of? ›

Panang curry paste is the key flavor ingredient in the wonderful, savory-sweet Thai panang curry. Common ingredients used to make it include dried chili peppers, galangal, lemongrass, makrut lime zest, cilantro root and seeds, garlic, shallot, shrimp paste, salt, and peanuts.

Panang curry is typically milder, sweeter, and richer, due to the addition of peanuts and the lower amount of chili used in the curry paste. Red curry, on the other hand, is often spicier and more aromatic, courtesy of a larger quantity of red chilies used to create the curry paste.

There is no substitute (just ask Massaman Curry). Fortunately it is very easy to find and most major grocery stores. Vegetables. Carrots and red bell peppers add beautiful color, texture, and nutrition.

While it has similar ingredients, Panang curry is a bit stronger, richer, sweeter and thicker than Red Curry, as well as slightly nutty thanks to the addition of ground peanuts in the paste. The curry paste is a quick 30 second stick blender blitz!

Panang - A similar paste to red, panang curry paste is more aromatic because of the addition of cumin, coriander seeds, and roasted peanuts. The peanuts also give panang its uniquely rich sauce.

The word “Panang” is from the ancient Khmer language that was adopted by the Thai. It means “cross” and mostly refers to sitting cross-legged on the floor. In the old-time, people would cross the chicken's legs and cook the chicken upright instead of open.

Panang curry is known for its mild spiciness. However, the level of spiciness will vary depending on the brand of red curry paste you use; feel free to use more or less to adjust to your taste.

The main difference is that Panang Curry has a little less chilli and slightly more mellow flavour, and also has roasted peanuts mixed through (which we do with good old peanut butter). Meaning – if you can't find Panang Curry paste, just get Red instead.

Can you buy panang curry paste? ›

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It is actually a Thai spice/curry but panang curry takes it name from the city island off the West coast of peninsular Malaysia, Penang, or Pulau Pinang in Malay. This type of curry is richer, sweeter, and creamier than the more herbal Thai red curry or green curry , making it very popular with westerners.

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

If you're ready to take your Thai cooking to the next level, making your own Thai curry pastes is the way to go. Red curry paste is the most versatile paste in Thai cuisine, and I use it in many recipes. So if you were to only make one paste from scratch, this is the one!

This Thai red curry paste is simple to make from scratch—you'll never buy packaged curry pastes again once you try this recipe. Homemade curry paste creates tastier dishes than store-bought pastes, and they're healthier, too.

For example: yellow curry paste contains curry powder and turmeric, panang curry paste has cumin seeds and coriander seeds, massaman curry paste has a whole truckload of dry spices, and green curry paste uses fresh green chiles.

Thai Panang Chicken curry – a rich, creamy and flavourful curry with coconut milk and peanuts. It's milder than red Thai curry, with a lovely nutty creaminess from the peanut butter. I like to add bell peppers, Thai basil leaves and plenty of lime juice for freshness.

Panang curry is known for its mild spiciness. However, the level of spiciness will vary depending on the brand of red curry paste you use; feel free to use more or less to adjust to your taste.