Panang Curry Paste

Panang Curry Paste


2 people made this

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.


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.

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