“This is a very traditional Thai Panang Curry Paste. It only takes about 2 tablespoons for most dishes. You can freeze the rest for future use. The first person to review this made numerous substitutions. I am so glad she made it anyway. I, strongly, believe if you don't have an ingredient - SUBSTITUTE!!! It is so much better than not trying something new.”
READY IN:
20mins
YIELD:
1 Cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes.
  2. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms.
  3. Place on sheet in tablespoon lumps to freeze. Then place in airtight bag. Can be made 2 months ahead.

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