Panang curry paste is a Thai curry paste made from a blend of dried chili peppers, lemongrass, galangal, makrut lime zest, garlic, shallots, and spices, often with ground peanuts, resulting in a sweet, savory, and slightly nutty flavor. It is a core component of the Panang curry dish, which is typically thicker and milder than red curry, with a richer and sweeter flavor profile that includes a hint of lime and the addition of peanuts.
Key ingredients and characteristics
Base ingredients: Dried red chili peppers, lemongrass, galangal, garlic, and shallots form the foundation.
Flavor profile: Panang curry paste is characterized by a balance of sweet, salty, and savory tastes, with a distinct aroma from the herbs and spices.
Nutty flavor: A key difference from red curry is the inclusion of ground roasted peanuts, which adds a sweet, nutty dimension.
Aromatic additions: Ingredients like makrut lime zest, cilantro roots and seeds, and spices such as cumin, coriander, nutmeg, and star anise are commonly used.
Consistency: The paste is used to make a thicker, richer, and often creamier curry than other Thai curries like green curry.
How it's used
To make Panang curry, the paste is typically fried in a small amount of oil, then simmered with coconut milk, protein (like beef or pork), and vegetables.
The result is a thick, aromatic sauce that pairs well with white jasmine rice.
Type
Sauce
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