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–+ servings

Easy Panang Curry Paste

Rich, peanutty, savory-sweet panang curry paste perfect for making takeout-style Thai curries at home. Vegan, gluten-free, and just 25 minutes required!
Author Minimalist Baker
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Overhead shot of a bowl of homemade panang curry paste
5 from 2 votes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 12 (2-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 10 Days

Ingredients

  • 1/4 cup dried Thai chili peppers* (~25 small Thai chili peppers)
  • 1 ½ tsp whole coriander seeds
  • 1 ½ tsp whole cumin seeds
  • 1/2 medium red onion, roughly chopped (1/2 medium onion yields ~1/2 cup or 80 g // or sub shallot)
  • 1/3 cup peanut butter
  • 1/4 cup maple syrup
  • 1-2 Tbsp avocado or olive oil (if oil-free, sub water)
  • 1 Tbsp white, yellow, or chickpea miso paste (ensure gluten-free as needed // learn about miso here)
  • 2 Tbsp lemongrass, roughly chopped (1 stalk yields ~2 Tbsp)
  • 2 ½ Tbsp fresh ginger, roughly chopped (2-inch piece yields ~2 ½ Tbsp or 20 g)
  • 4 tsp lime zest (2 large limes yield ~4 tsp)
  • 4 large cloves garlic, peeled
  • 2 tsp sea salt
US Customary - Metric

Instructions

  • You may want to wear gloves if you have sensitive skin, and/or wash your hands thoroughly after deseeding. See more in Notes below.
    First, deseed the Thai chili peppers by trimming the stem ends and carefully cutting a lengthwise slit in each pepper, opening it, and using your fingers to scrape out the seeds. Place your deseeded peppers in a heatproof bowl and cover with boiling water. Set aside.
  • Add whole coriander and cumin seeds to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn!
  • Once seeds are toasted, add to a mortar and pestle and crush a bit. If you don’t have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
  • Drain the soaked chilis and add them to a small blender (or small food processor) along with the toasted spices and remaining ingredients (onion, peanut butter, maple syrup, oil / water, miso paste, lemongrass, ginger, lime zest, garlic, and salt).
  • Blend / mix until a paste forms, scraping down the sides as needed. The lemongrass can be difficult to grind at first, but give it time! Add more water or oil as needed to encourage blending.
  • Taste and adjust flavor as needed, adding more lime zest for brightness, salt for overall flavor, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, or peanut butter for richness.
  • Store curry paste in a jar in the refrigerator for up to 10 days. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe container for up to 1 month.
  • This curry paste is ideal for curries, soups, sauces, salad dressings, and more!

Notes

*If you'd prefer a milder curry, we suggest dried guajillo chiles.
*If your hands burn after deseeding the peppers, we’ve found the best remedy is to rub some oil (olive or avocado work well) on your hands, then wash thoroughly with soap (dish soap works best). This works because the spiciness comes from the oil of the peppers, and rubbing neutral oil on your hands helps to attract and remove it. Be safe out there!
*Recipe as written makes ~1 ½ cups curry paste.
*Nutrition information is a rough estimate calculated with the lesser amount of avocado oil.

Nutrition (1 of 12 servings)

Serving: 1 (two tablespoon) serving Calories: 83 Carbohydrates: 8.6 g Protein: 2.2 g Fat: 4.8 g Saturated Fat: 0.7 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 2.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 427 mg Potassium: 102 mg Fiber: 1 g Sugar: 4.8 g Vitamin A: 659 IU Vitamin C: 1.4 mg Calcium: 20 mg Iron: 0.4 mg