Panang Curry Paste

Panang Curry Paste created by Sephardi Kitchen

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.

Ready In:
20mins
Yields:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Ambervim
Contributor
@Ambervim
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Sephardi Kitchen
    Panang Curry Paste Created by Sephardi Kitchen
  2. Sephardi Kitchen
    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!
  3. Ambervim
    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.
Advertisement

Find More Recipes