Panang Curry Paste Recipe

Panang Curry Paste Recipe

How To Make Panang Curry Paste

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Preparation: 15 minutes
Cooking: 0 minutes
Total: 15 minutes



  • 4 dried red chili peppers, deseeded and soaked in warm water for 10 minutes
  • 5 shallots, peeled and chopped
  • 4 cloves of garlic
  • 1 thumb-sized piece of ginger, peeled and chopped
  • 2 stalks of lemongrass, tough outer layers removed and chopped
  • 1 tbsp of ground coriander
  • 1 tsp of ground cumin
  • 1/2 tsp of ground nutmeg
  • 1/2 tsp of ground cardamom
  • 1 tsp of shrimp paste
  • 1 tbsp of vegetable oil


  1. In a food processor, combine the soaked dried red chili peppers, shallots, garlic, ginger, lemongrass, ground coriander, ground cumin, ground nutmeg, ground cardamom, shrimp paste, and vegetable oil. Blend until a smooth paste forms.

  2. Transfer the Panang curry paste to a jar or airtight container and store in the refrigerator for up to 2 weeks.


  • No nutritional information available for Panang Curry Paste. : 0
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