How is Panang Paste used in Thai cooking?

Panang paste is the base of Panang curry - a thicker, richer, milder cousin of red curry, with a warm, slightly sweet, peanut-edged flavour. It's built from dried chili, lemongrass, galangal, garlic, shallot, and kaffir lime, rounded out with warm spices and ground peanut for body. Because it's drier and less fiery than red or green paste, the curry it makes is gentle and clings to the meat rather than running thin. We fry it in cracked coconut cream first to bloom its richness before building the curry.

Can I cook with Panang Paste in a Chiang Mai cooking class?

Yes - we use Panang Paste in our hands-on classes. Explore them on our Cooking Classes page.

Panang Paste - Thai Pantry Essentials | Thai Akha Kitchen

Panang paste is the base of Panang curry - a thicker, richer, milder cousin of red curry, with a warm, slightly sweet, peanut-edged flavour. It's built…

Panang Paste - Thai Pantry Essentials | Thai Akha Kitchen Panang paste is the base of Panang curry - a thicker, richer, milder cousin of red curry, with a warm, slightly sweet, peanut-edged flavour. It's built…