Panang curry paste (nam prik kaeng phanaeng) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Thailand Servings: Serves 4
Thailand Servings: Serves 4Panang curry paste is a vibrant and richly aromatic Thai ingredient that serves as the base for Panang curry, a delectable variation of the traditional Thai red curry. Known for its harmonious balance of sweet, salty, and spicy flavors, Panang curry paste originates from Thailand and is celebrated for its versatility in enhancing various dishes. The paste is derived from a blend of potent spices, herbs, hot chilies, and aromatics such as lemongrass and galangal, offering a complex yet accessible flavor profile.
Ingredients
- dried red chilies – 10 pieces
- lemongrass – 1 stalk, sliced
- galangal – 1-inch piece, sliced
- kaffir lime leaves – 3 leaves, finely chopped
- coriander seeds – 1 tablespoon
- cumin seeds – 1 teaspoon
- garlic – 5 cloves
- shallots – 2 large, chopped
- shrimp paste – 1 tablespoon
- salt – 1 teaspoon
- peanuts – 2 tablespoons, roasted
Instructions
- Toast the coriander and cumin seeds in a dry pan over medium heat until fragrant, then grind them into a powder.
- Soak the dried chilies in hot water for 10 minutes, then drain.
- Combine all the ingredients in a mortar and pestle or food processor and blend until a smooth paste forms. Adjust with water if necessary for consistency.
Substitutions
- galangal -> ginger
- shrimp paste -> fish sauce
- roasted peanuts -> cashews
Enhancements in the Next Evolution
- Add a small amount of palm sugar for sweetness to balance the spice.
- Incorporate roasted spices for deeper flavor.
- Experiment with different types of chilies for varying heat levels.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
