Total Time
Prep 20 mins
Cook 0 mins

This is a very traditional Thai Panang Curry Paste. It only takes about 2 tablespoons for most dishes. You can freeze the rest for future use. The first person to review this made numerous substitutions. I am so glad she made it anyway. I, strongly, believe if you don't have an ingredient - SUBSTITUTE!!! It is so much better than not trying something new.

Ingredients Nutrition


  1. Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes.
  2. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms.
  3. Place on sheet in tablespoon lumps to freeze. Then place in airtight bag. Can be made 2 months ahead.
Most Helpful

I've only had panang curry one other time at a restaurant and I've been dying to make it since! I could not find all the ingredients for this recipe, but tried to sub the best I could. I used regular dried red chilis and jalapenos for the peppers, ginger for the galangal, dried onion for the shallots and a tiny bit of lemon juice for the kaffir leaves. I promise I would never have given this a poor review if it had not turned out. But even with all these substitutions I had to make, it was wonderful!

Sephardi Kitchen March 29, 2012