Grocery · 400 g
Panang Curry Paste
What it is
This is a concentrated paste made from a blend of aromatic ingredients, including chilies, lemongrass, galangal, and kaffir lime zest. It forms the flavor base for Panang curry, a popular Thai dish known for its rich, creamy, and slightly sweet profile. The paste is carefully balanced to deliver a complex taste that is both spicy and savory, with subtle floral notes.
How people cook with it
This versatile paste is the foundation for authentic Thai curries and can be used to add depth to various other dishes.
- Flavoring Thai curries
- Marinating meats
- Adding spice to stir-fries
- Enhancing soups
To create a Panang curry, sauté the paste in a little oil until fragrant, then add coconut milk and simmer. Continue to cook until everything is tender and the flavors have melded. Adjust the consistency with more coconut milk or water as needed. A touch of sugar and fish sauce can balance the taste. It can also be incorporated into marinades for grilled meats or stirred into noodle dishes for an extra kick.
How it differs from similar foods
Panang curry paste is distinct from other Thai curry pastes due to its characteristic nutty and slightly sweeter flavor profile, often attributed to the inclusion of peanuts or peanut paste. It tends to be less fiery than red curry paste and has a richer, more complex aroma than green curry paste.
Who it is for
Home cooks looking to recreate authentic Thai flavors will find this paste invaluable.
How to keep the rest
Once opened, transfer any unused paste to an airtight container and refrigerate. It should be kept in the refrigerator to maintain its freshness and prevent spoilage. Properly stored, it can last for several weeks, retaining its vibrant flavor and aroma for future culinary creations.