Panang Curry Paste Recipe (Prik Gaeng Panang)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade Panang curry paste from fresh ingredients like lemongrass, galangal, and Thai chiles. Far superior to store-bought versions. A building block for authentic Thai curries.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 guajillo peppers (seeds and stems removed (or use puya peppers))
- 5 dried Thai chilies (seeds and stems removed (or use chile de arbol or Japones))
- 1 small shallot (chopped)
- 2 stalks lemongrass (chopped (bases removed))
- 2- inch piece of galangal (chopped (skin on))
- 3 clove garlic (chopped)
- 1 teaspoon shrimp paste
- 2 kaffir lime leaves (chopped)
- 1 tablespoon roasted peanuts
- 1 teaspoon coriander seeds (lightly toasted)
- 1/2 teaspoon cumin seeds (lightly toasted)
- 1/4 teaspoon white peppercorns (lightly toasted)
- Water (as needed to thin)
At a glance
PER SERVING · TIME 11M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1m
- Sodium
- 7mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 29mg
- Calcium
- 6mg
- Iron
- 0.31mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 7MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.