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Sauces, pastes & condiments · Curry pastes

Panang curry paste

Thai red curry paste enriched with pounded peanuts, for thick, rich panang curries.

Also called: panang paste, phanaeng curry paste, penang curry paste, prik gaeng phanaeng

Around the world: พริกแกงพะแนง (th)

A kind of thai curry paste

Make it yourself: Panang curry paste

What it is

A central Thai paste very close to red curry paste — soaked dried chillies, lemongrass, galangal, lime zest, coriander root, shallots, garlic, toasted seeds and shrimp paste — with roasted peanuts pounded in. It is fried in reduced coconut cream for a thick, nutty curry finished with shredded lime leaves.

How it’s used

  • Panang beef, chicken or pork
  • Choo chee fish and prawns
  • Stir-fried with green beans

Characteristics

Taste
Nutty, rich and moderately hot.
Sold as
paste
Cooking uses
Commonly cooked, Mainly a seasoning
Common in
Thai

Storage

Refrigerated. Homemade keeps about a week chilled (the nuts shorten it), or 3 months frozen.

Diet, allergens and safety

Contains Crustaceans, Peanuts.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains peanuts and usually shrimp paste (crustaceans).

Nutrition per 100 g

Energy
40 kcal
Protein
1.87 g
Carbohydrate
8.81 g
Fat
0.44 g
Fibre
1.5 g
Sugars
5.3 g

USDA FoodData Central: Peppers, hot chili, red, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Thai curry paste — Red paste plus 1 tbsp smooth unsweetened peanut butter per 3 tbsp.

Related ingredients

Recipes with panang curry paste

No recipe in the catalogue uses it yet.

More curry pastes