Once You Try This, You’re Never Going Back
Okay, so real talk—if you’ve been grabbing Thai takeout just to get your Panang curry fix (guilty over here), I totally get it. That creamy, nutty, slightly spicy flavor is downright addictive. But here’s the thing: once I made Homemade Panang Curry Paste in my own kitchen, everything changed. And I mean everything.
The flavor? Way more bold. The smell? Insanely good. And the best part? It’s not even that hard. With a few fresh ingredients and maybe a blender (because ain’t nobody got time to pound chilies by hand), you can make Homemade Panang Curry Paste that puts the store-bought stuff to shame. Trust me, your taste buds will high-five you.
Table of Contents
Table of Contents
What Is Panang Curry Paste Anyway?
Alright, before we start tossing stuff in a blender, let’s break it down. Panang curry paste is basically the heart and soul of that thick, rich Thai curry we all keep dreaming about. It’s got a deeper, slightly sweeter flavor than regular red curry paste, thanks to roasted peanuts and a little less heat. Think bold and cozy in a bowl.
Now, here’s where Homemade Panang Curry Paste really shines—it’s all about that fresh punch of lemongrass, kaffir lime zest, and dried chilies. No preservatives. No weird aftertaste. Just pure, from-scratch goodness. And once you get that first spoonful of curry made with your own Homemade Panang Curry Paste, you’re gonna be hooked. Like, “cancel the takeout app” hooked.
Plus, you can use this paste as a flavor base for spicy Spicy Kung Pao Chicken or creamy soups.
Ingredients
Alright, don’t let the ingredient list freak you out—it’s actually not that wild. Most of these are pantry staples if you cook Thai food even occasionally. And if not? No worries. I’ve got swaps to keep it chill. What matters most is building that bold, slightly nutty, spicy-sweet flavor that makes Homemade Panang Curry Paste taste so dang good.
Here’s what you’ll need:
- Dried Red Chilies – About 8-10, soaked in warm water till soft. If you want less heat, just take the seeds out.
- Lemongrass – 2 stalks, trimmed and sliced thin. Fresh is best, but frozen works too.
- Galangal – 1 tbsp, chopped. Can’t find it? Ginger’s not identical, but it does the trick.
- Kaffir Lime Zest or Leaves – Adds that signature citrus punch.
- Garlic – 3-4 cloves, because garlic makes everything better.
- Shallots – 1-2 small ones, peeled and chopped.
- Shrimp Paste – Just a teaspoon gives serious umami. Vegans can skip or sub with miso paste.
- Roasted Peanuts – Yep, this is what sets Homemade Panang Curry Paste apart. Don’t skip these!
- Coriander & Cumin Seeds – Toasted and ground. Trust me, they bring the depth.
- Salt – A pinch, to round everything out.
Bonus tip: If you’ve got a food processor or a high-speed blender, you’re golden. Mortar and pestle’s great for tradition, but this paste still rocks even with the lazy method. No shame in the shortcut game.
Step by step instructions to make panang curry paste
Here’s where the fun starts. Making Homemade Panang Curry Paste sounds like a big deal, but it’s actually super doable—even if you’re not exactly rocking Iron Chef energy in the kitchen. Follow these steps and you’ll have a killer paste ready in no time.
1. Soak the Chilies
Grab your dried red chilies and toss ’em in a bowl with warm water. Let them sit for about 10 minutes until they soften up. Then drain and pat them dry.
2. Toast the Spices
In a dry pan over medium heat, toast the coriander and cumin seeds for a couple minutes. When they start smelling all warm and nutty, they’re done. Let them cool, then grind ’em up using a spice grinder or even the back of a spoon.
3. Toss Everything in a Blender
Now throw in your soaked chilies, lemongrass, galangal (or ginger), kaffir lime zest, garlic, shallots, shrimp paste, roasted peanuts, ground spices, and a bit of salt. Add just a splash of water to help it blend.
4. Blend Until Smooth-ish
Hit that blend button and let it run until you’ve got a thick, rich paste. Don’t stress if it’s not totally silky—Homemade Panang Curry Paste has some texture, and that’s part of the charm.
5. Taste Test (Optional but Recommended)
Sneak a little taste. Wanna bump up the salt? Need more chili kick? This is your moment to tweak it just how you like it.
Boom, you’re done. Pop it in a jar and you’re officially in the “I make my own curry paste” club. Not bad, right?
Substitutions and Variations: Make It Work for You
Look, not everyone has access to an Asian market around the corner, and that’s totally okay. One of the best things about Homemade Panang Curry Paste is how flexible it can be. You can switch things up and still get a paste that’s packed with flavor and super satisfying.
No Galangal?
No problem. Just use fresh ginger. It won’t be exactly the same, but it still adds that fresh, zingy vibe. Honestly, I do this swap all the time.
Can’t Find Kaffir Lime Leaves?
Sub in a little lime zest. Not as fragrant, but it brings that bright, citrus note that keeps the paste from tasting flat.
No Mortar and Pestle?
Blender or food processor to the rescue. A splash of water or oil helps it come together. Just don’t add too much—you want a thick paste, not a smoothie.
No Shrimp Paste?
For a vegetarian or vegan-friendly version, use white miso or even a bit of soy sauce. It adds that same salty, umami kick without the seafood.
Nut-Free?
Skip the peanuts and add a small scoop of sunflower seeds or just leave them out altogether. The paste will still taste awesome—it just won’t have that classic Panang richness.
Want More Heat?
Add Thai bird’s eye chilies or leave the seeds in your dried chilies. Want it milder? Take those seeds out and maybe start with fewer chilies—you can always add more later.
Making Homemade Panang Curry Paste your way is what it’s all about. Don’t get stuck thinking you need everything perfect. Thai cooking is super flavorful, but it’s also forgiving. You just gotta trust your taste buds and go with it.
How to Store It and Fun Ways to Use It
So now that you’ve got your batch of Homemade Panang Curry Paste, let’s talk about what to do with it (besides just sniffing it and feeling proud—which is totally valid, by the way).
How to Store It
- Fridge Life: Scoop the paste into a clean jar, pop on a lid, and store it in the fridge. It’ll stay fresh for up to 1 week.
- Freezer Game: For longer storage, freeze it in an ice cube tray. Once solid, toss the cubes in a zip-top bag. That way, you can just grab a cube or two whenever a curry craving hits—easy peasy.
Pro tip: Label the bag with the date. Not that you’ll forget—you’ll probably use it all way before then.
How to Use It
This part? Honestly the best. Homemade Panang Curry Paste isn’t just for curry (though yeah, that’s the star move). Here’s a few fun ways to make the most of your flavorful creation:
- Panang Curry with Chicken or Tofu – Classic, comforting, and crazy good.
- Stir into Coconut Soup – Adds depth and heat to your next Thai-inspired soup night.
- Marinade Magic – Mix it with a little coconut milk and lime juice, then use it on shrimp or chicken before grilling.
- Fried Rice Upgrade – Add a spoonful to leftover rice with veggies and a scrambled egg for an instant flavor boost.
This paste is kind of a secret weapon. Once you’ve got it stashed, fast weeknight dinners become a lot more exciting.
Frequently asked questions
What is Panang curry paste made of?
Panang curry paste is made with dried red chilies, lemongrass, galangal (or ginger), garlic, shallots, kaffir lime zest, roasted peanuts, coriander seeds, cumin seeds, and shrimp paste. That combo gives it a rich, nutty, and slightly sweet flavor that sets it apart from other Thai curry pastes. When you make Homemade Panang Curry Paste, you control the spice and freshness—big win.
Can you freeze Panang curry paste?
Yes, absolutely. Homemade Panang Curry Paste freezes like a champ. The easiest way? Spoon it into an ice cube tray, freeze, then toss the cubes in a freezer bag. That way, you can pop one out whenever you’re ready to cook. It’ll stay good in the freezer for up to 3 months.
How do I make my own curry paste?
Making your own curry paste is easier than it sounds. Just soak some dried chilies, toast your spices, and then blend everything up with aromatics like garlic, lemongrass, and shallots. Toss in some peanuts and shrimp paste for that signature Panang flavor. That’s basically it. Boom—curry paste made from scratch.
Is it worth making your own Thai curry paste?
Honestly? Totally worth it. Store-bought paste works in a pinch, but nothing beats the flavor of fresh Homemade Panang Curry Paste. You get to skip the preservatives, tweak the spice level, and enjoy way more depth in every bite. Plus, it’s one of those “wow, I actually made that” moments in the kitchen.
Final Thoughts
If you’ve made it this far, I’m guessing you’re seriously considering giving Homemade Panang Curry Paste a shot—and honestly, you should. It’s one of those little kitchen wins that feels way bigger than it is. The flavor? Next-level. The process? Kinda fun, actually. And once you taste your first spoonful of curry made with your own hands, you’ll wonder why you waited so long.
So grab those ingredients, clear a little counter space, and make it happen. Your Thai food nights are about to get a serious glow-up—and trust me, once you’ve got a stash of Homemade Panang Curry Paste in your fridge or freezer, you’ll be looking for excuses to cook with it.
Let me know how it turns out—I’d love to hear what you whip up!
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