The Authentic Panang Curry Experience: Making It from Scratch

There’s something almost magical about the first spoonful of a well-made Panang curry. That moment when the creamy, nutty sauce meets your palate, followed by the gentle heat that builds rather than overwhelms, and the complex layers of flavor that unfold with each bite. If you’ve only experienced the pre-made paste version from grocery stores, I’m about to take you on a culinary journey that will forever change how you think about this classic Thai dish.

The Heart and Soul of Panang

Panang curry (also spelled Phanaeng or Phanang) holds a special place in Thai cuisine. Unlike its more famous cousins—the fiery red curry or the milder green curry—Panang embraces a more nuanced approach to spice. It’s characterized by its rich, slightly sweet profile with strong peanut undertones and a creaminess that comes from coconut milk.

What many don’t realize is that making authentic Panang curry from scratch isn’t just possible—it’s a rewarding process that connects you to centuries of culinary tradition. The depth of flavor in a homemade curry paste simply cannot be matched by store-bought alternatives.

I’ve spent years perfecting my approach to Panang curry, traveling through Thailand, learning from home cooks and professional chefs alike. The recipe I’m sharing today represents the culmination of that journey—authentic in spirit but adapted for ingredients you can actually find.

Understanding the Paste: The Foundation of Flavor

The heart of any good curry is its paste. While it might be tempting to reach for that little jar at the supermarket, I urge you to try making your own at least once. The aromatics and spices that go into a proper Panang paste create a symphony of flavors that commercial versions simply can’t replicate.

Essential Components of Traditional Panang Paste

• Dried Chilies: Provides the backbone of heat and color
• Galangal: Offers a sharp, citrusy flavor distinct from ginger
• Lemongrass: Contributes a bright, lemony note
• Kaffir Lime Zest and Leaves: Adds a unique citrus dimension
• Coriander Root: Delivers an earthy foundation
• Shallots and Garlic: Creates depth and sweetness
• Shrimp Paste: Brings umami and authentic character
• Roasted Peanuts: The defining element that gives Panang its signature nutty taste
• Spices: A blend typically including coriander seeds, cumin seeds, and white peppercorns

The traditional method involves pounding these ingredients in a mortar and pestle until they form a smooth paste. While time-consuming, this process releases oils and compounds in ways that food processors can’t quite match. That said, I’ll offer both traditional and modern approaches so you can choose what works for your lifestyle.

The Comprehensive Panang Curry Recipe

For the Curry Paste (Makes enough for 2-3 curries)

For the Curry (Serves 4)

Making the Paste

Traditional Method (Mortar and Pestle)

1. Prepare your spices: Toast the coriander seeds, cumin seeds, and white peppercorns in a dry pan until fragrant (about 2-3 minutes). Allow to cool, then grind to a fine powder using a spice grinder or mortar and pestle.
2. Prepare the chilies: After soaking the dried chilies, drain and roughly chop them.
3. Begin pounding: Start with the hardest ingredients—salt and ground spices—in your mortar.
4. Add ingredients gradually: Work in this order, adding each new ingredient only after the previous ones are well-broken down:
   • Galangal
   • Lemongrass
   • Kaffir lime zest and leaves
   • Coriander root
   • Chilies
   • Shallots and garlic
   • Roasted peanuts
   • Finally, add the shrimp paste and incorporate thoroughly
5. Continue pounding: This process takes 30-45 minutes of continuous work, but the resulting paste will have an unparalleled aroma and texture. The paste should be smooth with no visible large pieces.

Modern Method (Food Processor)

1. Toast and grind spices as in the traditional method.
2. Process the hardest ingredients first: Add galangal, lemongrass, and coriander root to the food processor with a tablespoon of water. Process until finely chopped.
3. Add remaining ingredients: Add the chilies, shallots, garlic, lime leaves, ground spices, and shrimp paste. Process until smooth, adding small amounts of water as needed to help the blades move efficiently.
4. Add peanuts last: Process until the paste is uniform and smooth.

With either method, the paste can be used immediately or stored:

• Refrigerated: Up to 2 weeks in an airtight container with a thin layer of oil on top
• Frozen: Up to 3 months in ice cube trays (once frozen, transfer cubes to a freezer bag)

Cooking the Curry

1. Crack the coconut cream: In a large wok or heavy-bottomed pot, heat 1 cup of coconut cream over medium-high heat. Continue cooking, stirring occasionally, until it begins to separate and you see oil releasing from the cream (about 5-6 minutes).
2. Cook the paste: Add 4-5 tablespoons of curry paste to the cracked coconut cream. Stir constantly to prevent burning, cooking until highly aromatic (about 5 minutes). If the paste begins to stick, add a small splash of coconut milk.
3. Add protein: If using meat, add it now, stirring to coat with the paste. Cook for 2-3 minutes.
4. Add remaining coconut milk: Pour in the 2 cups of coconut milk, stir well, and bring to a gentle simmer.
5. Season: Add fish sauce and palm sugar. Taste and adjust seasonings—the curry should have a balance of spicy, salty, sweet, and savory notes.
6. Add vegetables: Add red bell pepper strips and green beans. If using tofu or shrimp as your protein instead of meat, add them at this point.
7. Finish cooking: Simmer gently until the protein is fully cooked and vegetables are tender but still crisp (about 8-10 minutes for chicken thighs, less for seafood).
8. Final touches: Crush the kaffir lime leaves in your hand to release their oils, then stir them into the curry. Add the Thai basil leaves and remove from heat, allowing the residual heat to wilt them.

Serving Your Panang Curry

The traditional way to serve Panang curry is alongside jasmine rice. The rice serves as both a canvas for the rich sauce and a mellowing agent for the spice. While the curry should have some heat, it shouldn’t overwhelm—Panang is about balance, not sheer firepower.

Perfect Accompaniments

• Jasmine Rice: Essential for soaking up the flavorful sauce
• Ajad: A quick cucumber relish made with vinegar, sugar, and chilies
• Crispy Shallots: For textural contrast
• Fresh Herbs: Additional Thai basil, cilantro, or mint
• Lime Wedges: For brightening the dish just before eating

For a complete meal, consider serving smaller portions of the curry as part of a larger Thai spread including som tam (green papaya salad), laab (meat salad), or tom kha (coconut soup).

Storage and Reheating

Like many curries, Panang often tastes even better the next day as the flavors have time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop, adding a splash of coconut milk if the sauce has thickened too much.

Troubleshooting Your Curry

Even experienced cooks sometimes encounter challenges when making curry from scratch. Here are solutions to common issues:

Paste Too Thick or Dry

When making the paste, it should be moist enough to form a cohesive mixture but thick enough to hold its shape. If your paste is too dry in the mortar and pestle or food processor:

• Add 1-2 teaspoons of neutral oil (not water) to help it blend
• Work in smaller batches if using a food processor

Curry Too Thin

If your finished curry is too thin:

• Continue simmering uncovered to reduce the sauce
• Make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then stir into the simmering curry

Curry Too Thick

If your curry becomes too thick:

• Add additional coconut milk, a few tablespoons at a time
• Alternatively, add chicken or vegetable stock for a lighter option

Balancing Flavors

The key to great Panang curry is balance. If your curry tastes:

• Too spicy: Add more coconut milk and palm sugar
• Too sweet: Add more fish sauce or a squeeze of lime juice
• Too salty: Add more palm sugar and coconut milk
• Flat or one-dimensional: Add a squeeze of lime juice to brighten
• Missing something: Try a touch more shrimp paste for umami depth

Remember that you should taste and adjust throughout the cooking process rather than waiting until the end.

Ingredient Substitutions and Adaptations

While I encourage sourcing traditional ingredients for the most authentic experience, I understand that some items may be difficult to find. Here are workable substitutions:

For a vegetarian/vegan adaptation:

• Replace shrimp paste with fermented soybean paste (miso)
• Use firm tofu, tempeh, or a mix of hearty vegetables like pumpkin, eggplant, and mushrooms
• Substitute soy sauce or salt for fish sauce

Beyond the Basics: Variations to Explore

Once you’ve mastered the basic Panang curry, consider these variations:

Panang Neua (Beef Panang)

Use thinly sliced beef (flank steak works well), but simmer longer (20-25 minutes) until the meat is tender. Add a tablespoon of tamarind paste for additional complexity.

Seafood Panang

Use a mix of shrimp, scallops, and firm white fish. Add the seafood only in the last 3-5 minutes of cooking to prevent overcooking.

Vegetable-Forward Panang

Create a hearty vegetable curry with pumpkin or winter squash, Thai eggplant, mushrooms, and bamboo shoots. The natural sweetness of the squash complements the curry paste beautifully.

Royal Panang

For a special occasion, include additional luxury ingredients like grilled lobster tail added at the end of cooking, or butter-seared scallops placed atop the curry just before serving.

The Cultural Context

Panang curry originated in central Thailand, though it shows influences from Malaysian and Burmese cuisine. The name itself likely comes from the Malaysian island of Penang, reflecting the historical trade and cultural connections in Southeast Asia.

Unlike some other Thai curries which have ancient roots, Panang is relatively modern, developing in the 19th and 20th centuries. Its popularity grew as coconut plantations expanded in Thailand, making coconut milk more accessible for everyday cooking.

Today, Panang curry represents the beautiful fusion nature of Thai cuisine—incorporating indigenous herbs and techniques with influences from neighboring cultures to create something uniquely Thai.

Common Questions About Panang Curry

Q: How spicy is authentic Panang curry supposed to be? While Panang does contain chilies, it’s traditionally one of the milder Thai curries. The focus is on a balanced, rich flavor rather than intense heat. Adjust the number of chilies to your preference.

Q: Can I use a regular blender instead of a food processor for the paste? Yes, but you’ll need to work in small batches and may need to add more liquid to get the blades moving. Strain excess liquid before using the paste.

Q: Is it worth the effort to make paste from scratch when store-bought is available? Absolutely. The flavor difference is remarkable, and you can control exactly what goes into your paste. Make a larger batch and freeze portions for future use to maximize your effort.

Q: How can I make the curry lower in calories? Use light coconut milk for part of the liquid, though I recommend keeping at least some full-fat for richness. You can also increase the proportion of vegetables to protein.

Q: Will this taste like restaurant Panang curry? It will likely taste better and more complex than most restaurant versions, which often use commercial pastes. However, it will be different from what you might be used to—in a good way!

Q: How do I know when the coconut cream has ‘cracked’? You’ll see the cream separate, with clear oil emerging around the solids. The texture changes from smooth to slightly grainy, and it may spatter slightly.

Q: Can I make this in advance for a dinner party? Yes! In fact, the flavor improves after a day in the refrigerator. Make it the day before, then gently reheat before serving.

Final Thoughts

Making Panang curry from scratch connects you to a rich culinary tradition. While it requires more effort than opening a jar of paste, the process itself is part of the pleasure—the rhythmic pounding in a mortar and pestle, the intoxicating aromas that fill your kitchen, the satisfaction of creating something truly authentic.

The next time you crave Thai food, I hope you’ll consider bypassing the takeout menu and trying this recipe instead. Not only will you create a more flavorful curry, but you’ll gain a deeper appreciation for one of Thailand’s most beloved dishes.

Remember that cooking is always a personal journey. Don’t be afraid to adjust and adapt to your palate while respecting the dish’s essential character. The true spirit of Thai cooking isn’t rigid adherence to exact measurements but understanding the crucial balance of flavors that makes each dish sing.