Authentic Panang Curry Paste
A thick, warming paste built on red chili and Garam Masala - the unique base of the rich Panang Curry.
Serves: 1 · Prep: 15 min · Total: 15 min · Level: Medium
The Story Behind the Dish
Panang paste shares its base with red curry - the same sun-dried chilies, galangal, lemongrass, and shrimp paste - but diverges at two key points. Roasted peanuts are pounded directly into the paste, giving the finished curry its characteristic nuttiness without adding them separately later. And where red curry uses cumin, Panang does not - the flavor profile is warmer and rounder rather than earthy.
The paste produces a thicker, reduced sauce rather than a soup-style curry. Once fried in coconut cream, very little additional coconut milk is added - just enough to coat. Kaffir lime leaves, sliced very thin, go in at the end, adding the citrus note that cuts through the richness. Panang is traditionally served with beef or chicken, no vegetables, letting the paste carry the dish entirely. Taught at Thai Akha Kitchen cooking classes in Chiang Mai.
Key Ingredients
- Red Sun-Dried Anaheim Pepper
- Lemongrass
- Galangal
Base Flavors
- Garlic
- Shallot
- Kaffir Lime
- Turmeric
- Black Peppercorn
- Coriander Seeds
- Shrimp Paste
Recipe Directions
- Clip and soak the dried red chilies in warm water until softened, then drain.
- Chop the galangal, lemongrass, and shallots finely.
- Pound the soaked chilies with a pinch of salt in the stone mortar.
- Add the galangal, lemongrass, and shallots and pound to a coarse paste.
- Work in the shrimp paste and a little roasted peanut for Panang's signature richness.
- Pound until smooth and thick, deep red and fragrant.
What people ask the most
Why does Panang curry paste contain peanuts?
Peanuts make Panang paste unique among the four Thai curry pastes. Roasted peanuts are pounded into the red base, releasing oils that create a denser, cohesive paste and the thick, velvety reduction Panang is famous for. See our Panang curry.
What is the difference between Panang and Red curry paste?
Panang starts with the same red-chili base but adds roasted peanuts pounded in, whose oils bind it into a denser, richer paste. The spice ratio leans to warmth over heat: red curry is spicier, Panang is richer.
Why does the Panang paste not include Garam Masala in the pounding stage?
Garam Masala (cinnamon, cardamom, star anise) goes into the hot wok during cooking, not the raw paste, so the whole spices toast briefly in oil and release maximum aroma. Adding them raw would mute them. More in our paste guide.
Can I make Panang paste peanut-free?
You can swap roasted peanuts for two tablespoons of toasted sunflower-seed paste, but the result differs: peanuts define Panang's density and velvety texture. Without them it is closer to a red curry paste.
Is Panang curry paste spicier than Red curry paste?
No. Panang is milder than red, as the peanut oils temper the chili heat, making it the most fragrant and least spicy of the red-base pastes, and the most approachable we teach. Learn how paste shapes Thai curry in our Evening Class.
Can I learn to make Panang curry paste at Thai Akha Kitchen?
Yes. Panang paste is taught in both our Morning and Evening classes. You pound the full paste by hand, peanuts included, then cook the reduction immediately to see how density creates that velvety, clingy sauce. See why guests rate us on TripAdvisor.