Panang Curry Paste Recipe (2024)

FAQs

What is panang curry paste made of? ›

Panang curry paste is the key flavor ingredient in the wonderful, savory-sweet Thai panang curry. Common ingredients used to make it include dried chili peppers, galangal, lemongrass, makrut lime zest, cilantro root and seeds, garlic, shallot, shrimp paste, salt, and peanuts.

There is no substitute (just ask Massaman Curry). Fortunately it is very easy to find and most major grocery stores. Vegetables. Carrots and red bell peppers add beautiful color, texture, and nutrition.

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

Flavor a marinade or rub

The paste will add flavor and help to tenderize the meat as it cooks. The same goes for rubs: Thai curry pastes can be mixed with a little oil and used as a rub for grilled or roasted meats to add flavor and to tenderize them.

While it has similar ingredients, Panang curry is a bit stronger, richer, sweeter and thicker than Red Curry, as well as slightly nutty thanks to the addition of ground peanuts in the paste. The curry paste is a quick 30 second stick blender blitz!

Panang curry is typically milder, sweeter, and richer, due to the addition of peanuts and the lower amount of chili used in the curry paste. Red curry, on the other hand, is often spicier and more aromatic, courtesy of a larger quantity of red chilies used to create the curry paste.

Massaman has much more complex in flavour and includes ingredients like mace (outer covering of nutmeg), cinnamon, clove and cardamon. These additional ingredients make this dish towards Malaysian and Indian flavours. Panang Thai curry is basically Red Thai curry's sister, just a sweeter and milder version!

Mae Ploy Panang curry paste comes in 400 gram, reseal able plastic tubs that guarantee the freshness and good taste of our product and allow for easy storage. The Mae Ploy curry paste brand is internationally recognised for its quality and rich flavor.

Phanaeng (Thai: พะแนง, pronounced [pʰā. nɛ̄ːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour.

“If you're making a curry using a jarred paste and don't know what you're going to do with the rest, just make more curry than you need, scaling the recipe up to make use of the whole jar. You can keep the rest for a quick weeknight meal or handy lunch.”

What are the six ingredients commonly used in Thai curry pastes? ›

Thai curry pastes are basically a mix of ground fresh herbs and spices. The most common curry paste ingredients are: chiles, garlic, shallots, lemongrass, galangal, cilantro root (coriander root), kaffir lime zest, white peppercorns.

To make one, you typically add the curry paste to a skillet, followed by the protein or veggies, then a liquid such as stock or coconut milk. The mixture is then simmered slowly until the sauce is thick and fragrant and everything is cooked through and is usually served over rice.

Storage. Any Thai curry paste will last in the fridge in an airtight container for several days, BUT unless I have immediate plans to use it in the next few days, I always freeze my curry paste to preserve the flavours.

You can also boost the flavor of a store-bought paste that you consider a bit “weak” by adding more of the spices and herbs it already contains. For example, I find store-bought massaman curry paste to be a bit light on the spices, so I add some extra.

Add more spices: Store-bought curry sauces often lack the depth of flavour that homemade sauces have. To remedy this, you can add more spices like cumin, turmeric, coriander, and garam masala. Use fresh ginger and garlic: Fresh ginger and garlic add a lot of flavour to curries.

However, Thai green curry is slightly hotter than a panang but milder than a red or yellow.

Yellow Curry draws on turmeric and dried curry for a rich, savory flavor and yellow color. Panang Curry has the nutty, mellow flavor and texture of roasted peanuts ground right into the curry paste.

Panang curry is a curry that is hard-pressed and not spicy. Panang is often flavoured with a sweet taste and doesn't have a lot of vegetables. Usually, it uses only red chilli, sliced long beans and torn kaffir lime leaves or sliced as decoration.

Panang curry is salty and sweet red Thai curry with peanut flavors and a wide plaette of spices such as lemongrass, galangal, kaffir lime, coriander, turmeric and cumin.