Dry Curry Paste Panaeng


a recipe i learned from a thai cooking course in thailand

Time: 20 minutes


  • using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste
  • you should have about 6 tablespoons

dry curry paste  panaeng image

Number Of Ingredients: 10


  1. red chilies
  2. shallots
  3. garlic
  4. lemongrass
  5. galangal
  6. coriander powder
  7. ground cumin
  8. coriander roots
  9. shrimp paste
  10. roasted peanuts


Make and share this Dry Curry Paste (Panaeng) recipe from Food.com.

Recipe From food.com

Provided by Latchy

Time 20m

Yield 6 tablespoons


  • Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
  • You should have about 6 tablespoons.

Dry Curry Paste (Panaeng) image

Number Of Ingredients: 10


  • 10 dried long red chilies, deseeded and chopped
  • 5 shallots, chopped
  • 2 tablespoons chopped garlic
  • 2 stalks lemongrass, chopped (only the white part)
  • 1 inch galangal, chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon ground cumin
  • 3 coriander roots, chopped
  • 1 teaspoon shrimp paste
  • 3 tablespoons roasted peanuts


This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.

Recipe From allrecipes.com

Provided by Wiley

Time 22m

Yield 6


  • Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
  • Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
  • Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.

Panang Curry Paste image

Number Of Ingredients: 15


  • 10 dried red chile peppers
  • 4 large green chile peppers
  • 1 tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • 4 pieces mace
  • 2 pods cardamom
  • 2 shallots, thinly sliced
  • 5 cloves garlic, chopped
  • 2 tablespoons thinly sliced lemongrass
  • 2 tablespoons peeled and chopped cilantro root
  • 2 tablespoons crushed black peppercorns
  • 6 kaffir lime leaves, chopped
  • 1 tablespoon peeled and chopped galangal
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt


A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.

Recipe From epicurious.com

Provided by Bon Appétit Test Kitchen

Yield Makes 3/4 cup


  • 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. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.

Panang Curry Paste image

Number Of Ingredients: 13


  • 2 dried chiles de árbol, stemmed
  • 2 dried guajillo chiles, stemmed
  • 2 fresh lemongrass stalks, bottom 4" only, tough outer layer discarded, thinly sliced
  • 3 tablespoons roasted peanuts
  • 2 chopped peeled fresh (or frozen, thawed) galangal
  • 6 fresh or frozen makrut lime leaves, finely chopped
  • 1 large shallot, chopped
  • 4 garlic cloves, chopped
  • 2 fresh serrano chiles, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoons freshly ground pepper
  • Ingredient info: Look for chiles de árbol, guajillo chiles, and lemongrass at better supermarkets. Galangal and makrut lime leaves are sold at Southeast Asian markets.


Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste

Recipe From allrecipes.com

Provided by wiley

Time 35m

Yield 4


  • Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Panang Curry with Chicken image

Number Of Ingredients: 9


  • 5 tablespoons Panang curry paste
  • cooking oil
  • 4 cups coconut milk
  • ⅔ pound skinless, boneless chicken breast, cubed
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce, or to taste
  • 6 kaffir lime leaves, torn
  • 2 fresh red chile peppers, sliced
  • ¼ cup fresh Thai basil leaves


This is a spicy curry dish from Thailand with the Panang Curry paste being is a little milder then the other curries. The typical Panang curry uses for meat, but I add some vegetables as well. And using the Slow Cooker makes for a perfectly nice and taste curry dish.

Recipe From food.com

Provided by SkipperSy

Time 3h30m

Yield 4 serving(s)


  • Remove the seeds from the hot chili pepper and cut into small pieces, set aside.
  • Scrap off the skin from the carrot, cut into rounds, set aside.
  • Chop up the basil leaves, set aside.
  • Remove the seeds from the red/green/yellow pepper and cut into pieces, set aside.
  • Using other vegetables of your choice, clean as required, cut into bite size pieces, set aside.
  • .
  • Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
  • Add the meat and braise on all sides.
  • Then add the coconut milk, lower heat and simmer for a few minutes.
  • Next add the meat and coconut milk to a Slow Cooker.
  • Add the hot pepper, anchovies, sugar, peanut butter and stir/mix into the meat/coconut milk and place the cover on.
  • Now set the Slow Cooker to cook for 3 hours on the high temperature setting.
  • Half way through the cooking time, add the carrots.
  • At about 2 hours add the carrot and a quick stir.
  • At about 2 ½ hours add the balance of the vegetables, a quick stir and put the cover back on.
  • When finished stir in Bijol seasoning for color, if desired.
  • Serve with rice in individual bowls or plates, topped with a few basil leaves and enjoy!
  • .
  • NOTES-.
  • This is a milder curry paste then the other Thai curries, using 1 tablespoon should be enough and if you add some hot peppers as well. At around 2 ½ hours the meat is tender, but at 3 hours more so... depending on the cut of meat used. Finally temperatures for different Slow Cookers will vary, so cook accordingly for a nice meal.

Panang Curry Paste With Beef & Veggies, Slow Cooker image

Number Of Ingredients: 16


  • 2 tablespoons oil
  • 1 -2 tablespoon panang curry paste (to taste)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 lbs beef, chunks (stewing meat)
  • 1/2-3/4 cup unsweetened coconut milk
  • 1 small hot chili pepper (optional)
  • 1 tablespoon anchovies or 1 tablespoon fish sauce
  • 1/2 teaspoon sugar
  • 1 1/2 tablespoons peanut butter
  • 1 small carrot
  • 1/2 cup fresh basil or 1 tablespoon dry basil
  • 1 mild pepper (red, green, yellow)
  • 2 cups broccoli or 2 cups other vegetables
  • 1 teaspoon red food coloring (Bijol seasoning, coloring optional)
  • 8 basil leaves (to garnish)

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