panang curry paste

Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly weeknight dinner!

20 – Minute Chicken Panang Curry Noodle Bowls

red curry paste

peanut butter

coriander powder

cumin powder

coconut oil

shallot, minced

ginger

(15 ounces) full fat coconut milk

- 12 ounces boneless skinless chicken, thinly sliced

chicken broth

fish sauce

sugar

veggies

rice noodles (prepared to package directions)

chopped cilantro and lime wedges,

PANANG CURRY PASTE: In a small bowl, combine...

PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside.

CURRY: Heat the oil in a sauce pan,...

CURRY: Heat the oil in a sauce pan, add the shallots and sauté for 3-4 minutes or until the shallot become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the prepared curry paste. Cook the paste mixture for 1 minute. Add the chicken and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/chicken broth mixture will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, chicken broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes while you prepare the veggies.

VEGGIES: Heat a large skillet over medium high...

VEGGIES: Heat a large skillet over medium high heat. Drizzle in a little olive oil and add the veggies. Sauteé for just 3-5 minutes or until the veggies brighten in color.

ASSEMBLE: Place the prepared noodles in a bowl,...

ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!

Learn how to make the best authentic Thai Panang curry paste recipe with two easy methods. Experience intense aromatic and fresh flavors like never before in Thai curry pastes! 

The Best Authentic Thai Panang Curry Paste Recipe

salt

cumin seeds

peppercorns

1 1/2 tablespoon coriander seeds

unsalted whole peanuts, dry roasted is recommended

lemongrass, chopped small

galangal, chopped small

kaffir lime zest

cilantro roots

shallot, chopped small

garlic, chopped small

shrimp paste

First step. Remove the seeds and stems of the dried chilis. Soak in warm water for 15-20 minutes until soft. Adjust the chilis according to your taste buds' preference for heat.

Toast the dry spices, coriander seeds, cumin, and white peppercorn on medium heat until fragrant for 2-3 minutes. Using low heat with longer toasting time is fine, too, to prevent burning. Remove the toasted spice from a pan, and transfer to a plate. Let cool. 

Use a spice grinder or a small mortar and pestle to ground the toasted spices to a powder. 

Drain the chilis and pat dry. Add the soaked chilies and the rest of the ingredients to a food processor. Use 1 tablespoon of water to help turn the blades.

Pulverized all ingredients into a smooth paste. Add a little bit more water as necessary. Your paste is ready!  (: Store unused paste in a glass jar, in the fridge for up to 14 days, and in the freezer for up to 4-6 months. 

Remove the stems and seeds of the chilis, and soak the chilis in warm water for 15-20 minutes or until soft. 

Toast the dry spices for 2-3 minutes on medium to low heat until fragrant. Transfer to a plate to cool.

Drain and pat dry the soaked chiles. Cut into 1-inch pieces, and add into the mortar with the salt. Start pounding with a pestle until smooth.

Add the chopped galangal and lemongrass. Pound until you have a smooth paste.

Add garlic and shallot, and cilantro stems. You know what's next. Pound away again. (:

Add the toasted ground spices and pound well until well blended.

Add the peanuts and pound away until you have a smooth paste. 

Last, add the shrimp paste and mix it well with the curry paste for the last ingredient. There is not much pounding here as the paste is already soft. That's it. You just made your curry paste!   Good work! Enjoy your new authentic Panang curry paste recipe!

Top 3 panang curry paste recipes from across the web

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20 – Minute Chicken Panang Curry No...

The Best Authentic Thai Panang Curr...

The Best Authentic Thai Panang Curr...

Top 3 panang curry paste recipes from across the web

The most viewed panang curry paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20 – Minute Chicken Panang Curry No...

The Best Authentic Thai Panang Curr...

The Best Authentic Thai Panang Curr...

The most viewed panang curry paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine