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!
Heat a pan over a medium–high heat and toast the whole spices until warm to the touch and fragrant but not yet smoking. Transfer to a pestle and mortar to cool and then pound to a fine powder and add the white pepper.
Add the red bird’s eye chillies to the pestle and mortar and start pounding it into a paste.
Do the same with the garlic, then each ingredient up to and including the peanuts. You want the ingredients to become a nice buttery paste; this will take about 40–60 minutes. If you would like to cheat, put it all in a food processor.
Once you have a smooth paste, add the shrimp paste and pound some more to incorporate. The paste will keep in the fridge for about 2 weeks and it will freeze very well for up to 2 months.
Did you like this recipe?
Please join me on Facebook where I share all my latest recipes and videos. Just click that Facebook icon on the left and let's get to know each other!
I hope you enjoy this panang curry paste. It is my favourite recipe for panang paste. If you do try it, please leave a comment. I’d love to hear from you.