Panang Curry Paste Recipe (2024)

FAQs

What is panang curry paste made from? ›

Panang curry paste is the key flavor ingredient in the wonderful, savory-sweet Thai panang curry. Common ingredients used to make it include dried chili peppers, galangal, lemongrass, makrut lime zest, cilantro root and seeds, garlic, shallot, shrimp paste, salt, and peanuts.

The amount of curry paste you use for one batch of curry depends on the strength of your paste and your personal spice tolerance, so taste the paste before you start! If it's really strong, start with about 2 tablespoons of paste for a batch of curry for four.

To make one, you typically add the curry paste to a skillet, followed by the protein or veggies, then a liquid such as stock or coconut milk. The mixture is then simmered slowly until the sauce is thick and fragrant and everything is cooked through and is usually served over rice.

Panang curry paste is what you'll see in authentic panang curry recipes, but it is somewhat difficult to find in the U.S. A great substitute for panang curry is red curry, because the two taste quite similar.

Panang curry is rich and creamy, spicy yet balanced, with underlying notes of peanut and coconut. I make my panang curry with lots of bell peppers and carrots, and optional tofu for extra protein. It's a perfectly satisfying weeknight meal for cold days.

While it has similar ingredients, Panang curry is a bit stronger, richer, sweeter and thicker than Red Curry, as well as slightly nutty thanks to the addition of ground peanuts in the paste.

To get the number of cups from fluid ounces, you divide the number of ounces by 8. So 4 ounces divided by 8 equals 1/2 cup. If you only have teaspoons, you multiply the number of ounces by 6. To convert 4 ounces to teaspoons, this would equal 24 teaspoons.

The recipe calls for a 1:1 ratio of red curry paste and water (2 tbsp. of each, if I remember correctly offhand), gently mixed over low heat until it achieves the right consistency.

The whole jar is ample for a family of four but if you're cooking for two, the reminder can be stored in the fridge for 5 days or frozen.

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

How do you store panang curry paste? ›

The less paste exposed to air, the longer it will last (reducing the risk of oxidisation and mould growth). Screw on a fitting lid and ensure it creates an air-tight seal. This is the best storage method if you want to keep the paste for a maximum of 3-5 days.

Can I add more Thai red curry paste to my soup after finishing the recipe? You can do anything you want (you're the chef)… however, curry paste is typically dry-fried a bit at the beginning of the process and then is tempered with coconut cream/milk before adding everything in.

Panang - A similar paste to red, panang curry paste is more aromatic because of the addition of cumin, coriander seeds, and roasted peanuts. The peanuts also give panang its uniquely rich sauce.

Panang curry is a type of red curry dish and that's also known as kaeng phanaeng or penang. It has a creamy orange-red color and a rich, slightly sweet, and spicy peanut flavor. It's an aromatic, bold coconut curry that's usually served over rice.

Is Panang curry spicy? Panang curry is known for its mild spiciness. However, the level of spiciness will vary depending on the brand of red curry paste you use; feel free to use more or less to adjust to your taste.

Panang curry is typically milder, sweeter, and richer, due to the addition of peanuts and the lower amount of chili used in the curry paste. Red curry, on the other hand, is often spicier and more aromatic, courtesy of a larger quantity of red chilies used to create the curry paste.

For example: yellow curry paste contains curry powder and turmeric, panang curry paste has cumin seeds and coriander seeds, massaman curry paste has a whole truckload of dry spices, and green curry paste uses fresh green chiles.

Massaman has much more complex in flavour and includes ingredients like mace (outer covering of nutmeg), cinnamon, clove and cardamon. These additional ingredients make this dish towards Malaysian and Indian flavours. Panang Thai curry is basically Red Thai curry's sister, just a sweeter and milder version!

Panang (also spelled Penang and Phanaeng) curry is a mild Thai curry that gets its name from the Malaysian island of Penang. It is similar to Thai red curry but is richer and creamier, and typically uses crushed peanuts as a major part of the dish (I personally use cashews).