published Dec 26, 2022 I’ve always preferred self-prepared foods over store-bought because I like knowing exactly what ingredients are in the stuff I’m eating. It’s surprising that so many people think something like curry paste is too complex an ingredient to create themselves. Its flavors are complex, sure, but making homemade curry paste is simple as can be! Like Thai red curry paste, panang curry paste can be found jarred in stores, but these packaged varieties will never taste quite as robust as a freshly-made curry. This recipe includes plenty of fresh herbs and spices that create a distinct Thai curry flavor, and it can be adjusted to suit your preferred spice level. Curry paste takes a few more steps to make than a curry powder, but pastes typically pack more bold flavor from fresh ingredients. Use it for an easy, savory chicken curry dinner, in spicy soups, on salad, and more.
INGREDIENT NOTES AND SUBSTITUTIONS
Cardamom – Use green cardamom pods for the most concentrated warm, citrusy flavor.Star Anise – These little stars add a licorice-like sweetness to the dish.Cinnamon – I use a whole stick for more robust flavor.Coriander Seeds – Adds floral, citrusy notes. Cumin is a common substitute, but it’s already used in this recipe. Use powdered coriander or caraway seeds instead.Dried Chiles – Use chiles de arbol and guajillo chiles for intense spice and flavor. Don’t use these dried chiles if you’re using fresh red Thai chiles for this recipe.Red Thai Chiles – Fresh red Thai chiles are bold and add vibrant color to the paste. Omit these if using dried chiles. There are various Thai chiles with different levels of spice, including Birds Eye, prik jinda, prik yak, prik chee fah, and more.Kaffir Lime Leaves – Commonly known as makrut or Thai lime leaves. If you can’t find them, substitute with fresh lime zest.Lemongrass – Adds citrusy, earthy flavor. Substitute with lemon zest for a slightly different result.Serrano Chiles – Lots of spice. Use fresh chiles and chop them up.Galangal – This is a very hard root, so you’ll need a good knife to quarter it. Substitute with ginger.Fish Sauce – Gives the whole dish a hint of umami flavor.Roasted Peanuts – The signature ingredient for this recipe, peanuts add a notably nutty flavor and give the paste a rich, thick texture.
HOW TO MAKE PANANG CURRY PASTE
What’s the Difference Between Red Curry Paste and Panang Curry Paste?
Though both are similar, panang curry paste is usually a little less spicy, a bit sweeter, and slightly more aromatic than red curry paste. The color is slightly more brown-ish as opposed to a vibrant red, and the peanuts in panang paste also make it much thicker and richer in flavor than red curry paste.
Is Panang Curry Spicy?
Generally, panang curry paste makes the overall dish distinctly spicy, though it may be less spicy than red curries. You can certainly adjust the ingredients in the paste to suit your preferred spice level.
What Can I Make With Panang Curry Paste?
Since it packs in tons of flavor, this paste can be used for a variety of dishes — try it in soups and stews, on noodles, as a rub or marinade for proteins like chicken and seafood, or even in salad dressing. Next recipe post will share how to use this in my Panang Curry (Chicken Panang)!
