0 In Mains/ Recipes

Panang Curry Paste – Thai Food Special

This recipe is one of the 5-part Thai Food Special I’m posting with all the vegan recipes I’ve made on a Cooking Class in Chiang Mai. If you want to see the other recipes, click here.

Panang Curry Paste

Panang Curry is one of the popular curry dishes in Thailand together with Green Curry, Red Curry and in Chiang Mai, Khao Soi curry (might add this recipe to the list, should I?).

Curry making always sounded really difficult and labour-intensive…and well, it can be. But after I left my boyfriend pound and almost give up mashing all the goodies onto a paste, we found out you can simply add everything to a food processor and press the button. Ta-daaa! Simple, delicious, fresh paste that can be also frozen in ice cube containers for up to 1 month.

Check the recipe for variations on the Red/Panang/Khao Soi Curry.


Curry Paste | Eat Yourself Green

5 from 1 reviews
Panang Curry Paste - Thai Food Special
Prep time
Total time
Fresh and fragrant Panang Curry Paste. Base can be also be used for Red Curry and Khao Soi.
Recipe type: Main
Cuisine: Thai
  • 7-12 Large Red chilli chopped
  • 1 tsp coriander seeds
  • 10 g ginseng
  • 1 stalk of lemongrass
  • 2 kafir lime leaves
  • 10 g galangal
  • 10 g turmeric
  • 10 g garlic (or 2 cloves)
  • 10 g shallots
For Panang Curry:
  • Add 1 tbsp of peanuts
For Khao Soi:
  • Add 1 tsp of curry powder
  1. Add the coriander seed to the mortar and pound until it becomes powdery.
  2. Then add the chillies and pound well.
  3. Lastly, add the remaining ingredients (leaving the peanuts for last), and pound until it becomes a paste.

Want more Thai Recipes, check here!

Thai Food Special | Eat Yourself Green

Peace and love,

Larissa x

Follow Eat Yourself Green on Instagram, Twitter & Facebook.

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.