The best panang curries are made with homemade panang curry paste!
Panang curry paste is a lot like red curries but are slightly milder and usually sweeter, plus they have the delicious addition of roasted peanuts.
Of course, you can make your panang curry paste as spicy or sweet as you like. Shop-bought Panang curry pastes often don’t include peanuts for allergy reasons, but peanuts are a key ingredient, so as long as you aren’t intolerant, they must go in!
You will find my beef panang curry recipe right here.
There are many ways to blend your panang curry paste.
The authentic and best way to make your panang curry paste is by pounding it in a pestle and mortar.
This can take up to 60 minutes depending on how fast and hard you are pounding.
That said, you can cheat.
Try pounding it for a few minutes and then blending. It will be almost as good.
You could also just blend it. The finished panang curry paste will still be better than most pastes you can purchase.
Following are detailed photographed instructions of the pestle and mortar method.
Don’t forget… if you get tired of pounding, you can always through it all in a food processor.
If you like Thai food, you might like to try some of these too…