Panang Curry Paste Recipe

Ingredients

• 7 Thai dried red chilies, de-seeded
• 3 guajillo chilies, de-seeded, de-seeded (Or instead of the Thai dried red chili and guajillo peppers use 7-10 dried Thai spur chilies, depending on spice preference)
• 1 lemongrass stalk, minced
• 1 tbsp minced galangal
• 1/2 tsp white pepper powder
• 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 4 Asian shallots minced or 2 shallots
• 2 tbsp minced garlic
• 2 tsp shrimp paste
• 1 tbsp peanuts (optional, only use if making Thai Panang Curry Paste)
• 1 tbsp cilantro stems minced or cilantro root
• 1/2 tsp salt

Steps

1. 1

   Beef Panang Curry – Rich, creamy, nutty, and one of Thai Hubby’s favorite ways to eat Panang curry.

2. 2

   Instant Pot Chicken Curry – Perfect for when you want a cozy, creamy Thai curry fast, without babysitting the stove.

3. 3

   Hor Mok: Red Curry Fish Cups – A fun, flavorful way to use curry paste in tender Thai fish custard cups that are soft, spoonable, and full of coconut curry flavor.

4. 4

   Slow Cooker Chicken Curry – A low-effort, comforting dinner that lets the curry paste slowly soak into the chicken and coconut milk.

5. 5

   Quick Thai Salmon Curry – A quick but fancy-feeling curry that makes weeknight salmon taste like something from a Thai restaurant.

6. 6

   Chicken Panang Curry – A classic, family-friendly Panang curry with tender chicken, coconut milk, and that heart-warming homemade curry paste flavor.

7. 7

   Thai Curry Fried Rice – A fun way to use extra curry paste! Just stir a spoonful into fried rice for bold Thai curry flavor in every bite.