Easy Panang Curry Paste: Homemade, Vegan & Flavorful
A customizable blend of spices and nuts brings authentic Thai warmth and richness.
Easy Panang Curry Paste: Restaurant-Quality Flavor at Home
If you’ve ever craved the bold, peanutty, gently sweet flavors of classic Thai Panang curry but wished for a fresher, customizable version at home, this easy Panang curry paste recipe is for you. In just under half an hour, you can create a vibrant, vegan, and gluten-free base that rivals your favorite takeout. Versatile, approachable, and packed with authentic flavor, this homemade curry paste will transform your weeknight meals and inspire your culinary creativity.
What Is Panang Curry?
Panang curry (sometimes spelled Phanaeng or Penang) is a rich, subtly sweet Thai red curry that stands out for its decadently creamy texture and unmistakable peanut undertones. Traditionally made with a blend of dried chilies, spices, aromatics, and roasted peanuts (or sometimes peanut butter), Panang curry is less fiery than some Thai curries, balancing spice, nutty depth, brightness, and gentle sweetness. It’s typically paired with vegetables, tofu, chicken, or beef in a velvety coconut milk sauce.
Ingredients for Homemade Panang Curry Paste
Creating your own curry paste means you control the heat, sweetness, and complexity. Here’s what you’ll need for about 1.5 cups of paste:
- Dried Thai Chili Peppers (about 25 small, or 1/4 cup): The base of heat—substitute dried guajillo chilies for milder curry.
- Whole Coriander Seeds (1.5 tsp): For their citrus-warm, floral notes.
- Whole Cumin Seeds (1.5 tsp): Adds earthy, nutty depth.
- Red Onion (1/2 medium, roughly chopped) or Shallots: Sweet pungency and moisture.
- Peanut Butter (1/3 cup): Creamy, nutty body—natural or conventional works.
- Maple Syrup (1/4 cup): Subtle sweetness that contrasts the heat.
- Avocado or Olive Oil (1-2 Tbsp): Aids blending; swap water if you prefer oil-free.
- Miso Paste (1 Tbsp, white/yellow/chickpea): Adds savory umami and saltiness.
- Lemongrass (2 Tbsp, roughly chopped): Bright, citrusy layers—a key Thai ingredient.
- Fresh Ginger (2.5 Tbsp, roughly chopped): Zesty warmth and complexity.
- Lime Zest (4 tsp): Aromatic citrus lift.
- Garlic (4 cloves): Robust, savory backbone.
- Sea Salt (2 tsp): Essential for bounce and balance.
Note: See the end of the article for allergy-friendly substitutions, tips on adjusting heat, and more.
How to Make Panang Curry Paste: Step-by-Step
- Prep and Toast Spices. If using dried chili peppers, deseed as desired (wear gloves for safety). Toast chilies, coriander seeds, and cumin seeds in a dry skillet over low heat for 2–4 minutes until fragrant. This deepens flavor and aroma.
- Blend the Base. To a food processor, add toasted chilies and seeds, chopped onion, peanut butter, maple syrup, oil (or water), miso paste, lemongrass, ginger, lime zest, garlic, and salt.
- Process Until Smooth. Blend, scraping down sides as needed, until you have a thick, smooth paste. Add a splash of water or oil, a little at a time, if needed for easier blending.
- Taste and Adjust. Adjust salt, maple syrup, or lime zest to balance the flavor. More chilies = hotter; extra peanut butter = richer; more maple = sweeter; miso for extra umami.
- Transfer and Store. Transfer the paste to a clean jar or airtight container. Store in the refrigerator for up to 1 week, or freeze in ice cube trays for up to 1 month for quick portions.
Ingredient Substitutions and Customizations
| Ingredient | Possible Substitution | Effect on Paste |
|---|---|---|
| Dried Thai Chilies | Dried Chile de Árbol, Guajillo, or even Red Pepper Flakes | Adjusts heat level, color intensity |
| Peanut Butter | Almond Butter (for allergy), Sunflower Seed Butter | Alters flavor and slight texture change |
| Miso Paste | Soy Sauce (gluten-free if needed) | Less depth, but still savory |
| Lemongrass | Grated Lemon Zest + Splash of Lime Juice | Less aromatic, still citrusy |
| Avocado/Olive Oil | Water (for oil-free) | Less richness, lighter texture |
Tips for Success
- Control spicy heat by adjusting the amount and kind of dried peppers (more or less, or swap for milder).
- Peanut allergy? Substitute almond butter or use sunflower seed butter for a nut-free version.
- Texture matters: If your blend is too thick to process, add liquid in small increments and scrape down the sides repeatedly for a truly creamy paste.
- For extra smoothness, blend with a high-speed blender instead of a food processor, or strain the paste with a fine mesh after blending.
- Freshness is key: Use fresh, aromatic ingredients where possible for maximum flavor payoff.
What others are reading
How to Use Panang Curry Paste
This homemade paste is versatile and perfect for any Thai-inspired curry that calls for Panang paste. Here are some classic and creative applications:
- Classic Panang Curry: Stir 2–4 tablespoons into coconut milk, simmer with tofu, tempeh, chicken, beef, or vegetables for an authentic curry.
- Vegetable Panang Curry: Combine with sautéed onion, bell pepper, cauliflower, and leafy greens for a hearty vegan dinner.
- Curry Marinade: Mix paste with coconut milk and lime juice. Marinate tofu, tempeh, or even celery root for rich, infused flavor before grilling.
- Soup Base: Whisk into coconut soup broths or noodle bowls for Southeast Asian depth.
- Curry Dips: Blend a spoonful with coconut milk and lime for an umami-rich dip for spring rolls or roasted veggies.
Storage and Shelf Life
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezer: Portion paste into ice cube trays, freeze until solid, then store cubes in a zip-top freezer bag for up to 1 month.
Nutrition Information (Per Serving)*
- Serving size: ~1 tablespoon
- Calories: 35–45
- Fat: 2–3g
- Carbohydrates: 4–5g
- Protein: 1g
- Sodium: 60–90mg (depending on miso and salt)
*Nutritional values are approximate and will vary based on exact ingredients and proportions used.
Pairing Ideas & Serving Suggestions
- Serve with: Steamed jasmine rice, brown rice, coconut rice, or cauliflower rice.
- Curry companions: Roasted sweet potato, carrots, zucchini, snap peas, mushrooms, or green beans are excellent veggie choices.
- Top with: Fresh herbs like Thai basil or cilantro, roasted peanuts, lime wedges, and thinly sliced red chili for color and brightness.
- Complementary sides: Cucumber salad, spring rolls, or a simple Asian slaw.
FAQs: Panang Curry Paste
Q: Is this curry paste gluten-free and vegan?
A: Yes, this recipe is both vegan and gluten-free as written. Be sure to use gluten-free miso if you have gluten sensitivities.
Q: How spicy is homemade Panang curry paste?
A: With Thai chilies, the paste has a medium-high heat level. Substitute with guajillo or fewer chilies for a milder version, or increase for more heat.
Q: What if I cannot find lemongrass?
A: Substitute 1–2 teaspoons lemon zest plus a splash of lime juice for a similar citrus background.
Q: Can I use a blender instead of a food processor?
A: Yes, a high-speed blender yields an ultra-smooth paste, though you may need to add more liquid and scrape often. A food processor works for a rustic texture.
Q: Is there a way to reduce the sweetness?
A: Absolutely—reduce or omit the maple syrup for a more savory and hot curry paste. Adjust other ingredients to taste.
Q: Can I double the recipe?
A: Yes. The recipe doubles and even triples well, just ensure your blender or food processor can handle the bulk and increase blending time if needed.
Related Thai-Inspired Recipes
- Easy Vegetable Panang Curry with Tofu or Chicken: Use this paste for a quick, vibrant one-pan meal.
- 1-Pot Pumpkin Yellow Curry: For a warming, autumn-inspired variation.
- Thai Yellow Coconut Curry with Mango: Fruity and bright, swap in your homemade curry paste for custom flavor.
- Coconut Curry Ramen: Add a tablespoon of Panang curry paste to the broth for depth.
- Easy 1-Pot Massaman Curry: Experiment with this paste as a substitute for traditional massaman paste in a pinch.
Expert Tips & Troubleshooting
- Handling hot peppers: If your hands burn after handling chilies, rub neutral oil (like olive or avocado oil) onto hands, then wash with dish soap. This helps dissolve the chili oils and remove lingering spiciness.
- Consistency: If your paste is too thick, add liquid (water or oil) a teaspoon at a time. If too thin, add extra peanuts, onion, or blend in a small amount of cooked sweet potato.
- Flavor balance: Taste and adjust with extra miso for umami, maple for sweetness, lime zest for brightness, or salt as needed.
Share Your Experience
If you try making this easy Panang curry paste, let us know how it turned out! Leave a comment, add your rating, and tag your creations on social media for a chance to be featured. Homemade curry paste makes any meal feel special—enjoy, explore, and make it your own.
References
Similar Articles
Read full bio of Sneha Tete
