Panang Curry Paste


This Panang curry paste is worth the effort and sure to please spice lovers! The ingredients in this recipe represent the Indian influences of southern Thailand, utilizing plenty of dry spices. You can use a food processor, but the flavor is much better if you use a mortar and pestle.

Prep Time:
25 mins
Cook Time:
5 mins
Total Time:
30 mins
3/4 cup


  • 10 dried red chile peppers

  • 4 large green chile peppers

  • 1 tablespoon coriander seeds

  • ½ teaspoon cumin seeds

  • 4 pieces mace

  • 2 pods cardamom

  • 2 shallots, thinly sliced

  • 5 cloves garlic, chopped

  • 2 tablespoons thinly sliced lemongrass

  • 2 tablespoons peeled and chopped cilantro root

  • 2 tablespoons crushed black peppercorns

  • 6 makrut lime leaves, thinly sliced

  • 1 tablespoon peeled and chopped galangal

  • 1 teaspoon shrimp paste

  • 1 teaspoon salt


  1. Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.

  2. Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.

  3. Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.


Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it. The paste will keep in the refrigerator for several weeks.

Nutrition Facts (per serving)

54 Calories
1g Fat
12g Carbs
2g Protein
Nutrition Facts
Calories 54
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 1mg 0%
Sodium 400mg 17%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 2g
Vitamin C 124mg 622%
Calcium 39mg 3%
Iron 2mg 11%
Potassium 309mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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