Panang Curry Paste Recipe (2024)

FAQs

How many tablespoons of curry paste should I use? ›

The amount of curry paste you use for one batch of curry depends on the strength of your paste and your personal spice tolerance, so taste the paste before you start! If it's really strong, start with about 2 tablespoons of paste for a batch of curry for four.

Probably the most common use for Thai curry paste is in curries and stews. Cook the curry paste in a little oil first to bring out its flavors, then coat proteins — like chicken, pork, or tofu — and vegetables with the warmed paste before slow cooking until everything is flavorful and tender.

Panang curry paste is what you'll see in authentic panang curry recipes, but it is somewhat difficult to find in the U.S. A great substitute for panang curry is red curry, because the two taste quite similar.

Panang curry paste is made up of lovely fragrant ingredients, such as red chillies, lemongrass, shallots, garlic, galangal, shrimp paste, coriander seed, cumin and kaffir lime leaves.

To get the number of cups from fluid ounces, you divide the number of ounces by 8. So 4 ounces divided by 8 equals 1/2 cup. If you only have teaspoons, you multiply the number of ounces by 6. To convert 4 ounces to teaspoons, this would equal 24 teaspoons.

The whole jar is ample for a family of four but if you're cooking for two, the reminder can be stored in the fridge for 5 days or frozen.

The recipe calls for a 1:1 ratio of red curry paste and water (2 tbsp. of each, if I remember correctly offhand), gently mixed over low heat until it achieves the right consistency.

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

Add in more dried spices. Nearly all the Central Thai curry pastes call for a small amount of white pepper, cumin and coriander seeds. To my taste, the aroma from these spices are among the first I notice when I eat green, masaman or panang curry.

Panang - A similar paste to red, panang curry paste is more aromatic because of the addition of cumin, coriander seeds, and roasted peanuts. The peanuts also give panang its uniquely rich sauce.

How is panang curry different? ›

Panang curry is typically milder, sweeter, and richer, due to the addition of peanuts and the lower amount of chili used in the curry paste. Red curry, on the other hand, is often spicier and more aromatic, courtesy of a larger quantity of red chilies used to create the curry paste.

Usually, the Panang curry also includes a bunch of various vegetables. While very similar to red curry, Penang is usually seasoned to be less spicy than red curry and has the added ingredient of peanuts that gives it a sweeter flavor.

While it has similar ingredients, Panang curry is a bit stronger, richer, sweeter and thicker than Red Curry, as well as slightly nutty thanks to the addition of ground peanuts in the paste. The curry paste is a quick 30 second stick blender blitz!

Panang (also spelled Penang and Phanaeng) curry is a mild Thai curry that gets its name from the Malaysian island of Penang. It is similar to Thai red curry but is richer and creamier, and typically uses crushed peanuts as a major part of the dish (I personally use cashews).

Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

A good rule of thumb for using coconut milk is to use roughly one cup of coconut milk per tablespoon of paste; taste and adjust the amounts from there. After the coconut milk has simmered for a few minutes, garnish your curry with fresh cilantro and sliced chilies if desired, and serve over rice or noodles.

In a classic curry dish, start with ½-1 tsp per pound of protein or vegetables – generally, that will end up being 1-2 Tbsp. per dish.

½ cup measure (8 tablespoons, 4 fluid ounces)

As a general rule of thumb substitute 1 teaspoon curry powder for 1 tablespoon curry paste. If you prefer milder curries, start with less and add to taste. It's easy to add more but difficult to fix a curry that's too hot!