Panang Curry Paste

    20 minutes

    Panang curry is my favourite so we go through a lot of this curry paste. Leftovers can be put in a container and stored in the fridge.

    14 people made this

    Serves: 36 

    • 1 tablespoon peeled and diced galangal
    • 2 tablespoons lemongrass, sliced thin
    • 6 kaffir lime leaves, diced
    • 2 tablespoons peeled and diced coriander root
    • 1 teaspoon salt
    • 2 tablespoons black peppercorns, crushed
    • 2 shallots, sliced thin
    • 5 cloves garlic, diced
    • 1 teaspoon shrimp paste
    • 1 tablespoon coriander seeds, toasted
    • 1/2 teaspoon cumin seeds, toasted
    • 4 pieces mace, toasted
    • 2 cardamom pods, toasted
    • 4 green chillies, toasted
    • 10 red dried chillies, reconstituted in water for 10 minutes.

    Preparation:20min  ›  Ready in:20min 

    1. Pound all the ingredients together, incorporating them one at a time in a large mortar and pounding with a pestle until the paste is smooth.
    2. Alternately you can use a food processor or blender.
    3. Use 3-4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.

    Mortar and Pestle vs Food Processor

    The best flavour comes from pounding all the ingredients in a mortar and pestle. The food processor oxidizes the ingredients creating a muddy flavour. It is well worth the energy of using the pestle.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    very good ...... 5 stars  -  22 Jul 2012  (Review from Allrecipes Southeast Asia)


    Fantastic. I make a batch, put it in a freezer bag and break off pieces as I need it. I also usually add peanuts as well to the paste.  -  24 Oct 2013  (Review from Allrecipes Southeast Asia)