At Saagar Restaurant in Phuket, we use only the freshest and most authentic Panang curry paste to create the creamy, flavorful curries our guests love. Whether you’re a Thai food enthusiast or just discovering this iconic dish, understanding the soul of the curry — the Panang curry paste — will help you appreciate its depth and complexity even more.
What Is Panang Curry Paste?
Panang curry paste is the flavor base behind Thailand’s famous Panang Curry (Phanaeng or Phanang). It’s a red curry variant that’s thicker, richer, and slightly sweeter than the traditional Thai red curry. The paste is made from a carefully balanced mix of dried red chilies, galangal, lemongrass, kaffir lime zest, garlic, shallots, coriander seeds, and roasted peanuts — the ingredient that gives it its signature creamy nuttiness.
This versatile paste can be used to prepare classic chicken, beef, or prawn Panang curry and is often blended with coconut milk for a luxurious, velvety texture. At Saagar Phuket, we prepare our Panang curry paste fresh in-house to ensure the aroma, color, and taste remain authentic and vibrant.
Origins and Cultural Significance
Panang curry traces its origins to central Thailand and is believed to have evolved from traditional Thai red curry. Unlike the spicier Southern Thai curries, Panang curry paste has a mellow sweetness, making it ideal for those who enjoy bold flavors without excessive heat.
It’s a dish that symbolizes Thai comfort food — hearty, aromatic, and deeply satisfying. Over time, it has gained international popularity, with variations like Mae Ploy Panang curry paste and Maesri Panang curry paste becoming household names for Thai food lovers around the world.
At Saagar Restaurant in Phuket, our chefs follow the authentic Thai method, grinding ingredients by hand and blending them with coconut cream to create that irresistible balance of spice and smoothness.
Ingredients in Authentic Panang Curry Paste
A well-made Panang curry paste blends fragrant herbs, spices, and aromatics into one smooth mixture. Here are the essential ingredients used by our chefs at Saagar:
- Dried red chilies
- Lemongrass
- Galangal
- Kaffir lime zest
- Garlic and shallots
- Coriander and cumin seeds
- Shrimp paste
- Roasted peanuts
- Salt
The roasted peanuts are what distinguish Panang curry paste from other Thai curry bases. They give the dish a rich, nutty undertone and slightly thickened consistency.
If you’re recreating it at home, products like Maesri Panang curry paste or Mae Ploy Panang curry paste can serve as convenient, high-quality alternatives — both known for their authentic Thai flavor.
How to Make Panang Curry Paste at Home
If you’d like to make your own Panang curry paste recipe, here’s a simple traditional method inspired by the kitchens of Saagar Phuket:
- Prepare the Chilies: Soak dried red chilies in warm water until soft. Remove seeds for less heat.
- Toast the Spices: Lightly toast coriander and cumin seeds in a pan until fragrant.
- Grind the Ingredients: Using a mortar and pestle (or blender), grind together lemongrass, galangal, kaffir lime zest, garlic, shallots, and the softened chilies.
- Add Peanuts and Shrimp Paste: Blend in roasted peanuts and shrimp paste for flavor depth.
- Adjust Texture: Add a splash of coconut milk or oil to achieve a smooth consistency.
The result is a thick, vibrant paste — spicy, aromatic, and slightly nutty — ready to be cooked with coconut milk and your choice of meat or vegetables.
How Saagar Phuket Makes the Perfect Panang Curry
At Saagar Restaurant, our chefs bring the true flavors of Thailand to your table. We prepare our Panang curry paste daily in small batches to preserve its freshness and potency. Each batch is handcrafted, allowing the delicate notes of lemongrass and kaffir lime to shine through.
We then simmer the paste with creamy coconut milk, a touch of palm sugar, and tender cuts of chicken, beef, or seafood. The result? A dish that is rich, balanced, and unforgettable — a must-try for anyone visiting Phuket.
If you love Thai food, our Panang curry offers the ideal harmony between spice and creaminess — just the way it’s meant to be enjoyed in Thailand.
Cooking with Panang Curry Paste
Once you have your Panang curry paste, the possibilities are endless. Here’s how to make a simple Panang curry:
- Heat a pan with a little oil and fry 2 tablespoons of Panang curry paste until fragrant.
- Add coconut milk gradually, stirring to create a creamy sauce.
- Add chicken, beef, or tofu and cook until tender.
- Stir in fish sauce and palm sugar for balance.
- Finish with kaffir lime leaves and fresh basil.
Serve it with jasmine rice, and you’ll have a restaurant-quality meal right at home.
FAQs
Q1: What is Panang curry paste made of?
It’s made from dried chilies, lemongrass, galangal, kaffir lime zest, peanuts, and Thai herbs blended into a smooth paste.
Q2: Which brand is best for beginners?
Maesri Panang curry paste and Mae Ploy Panang curry paste are both excellent for authentic Thai flavors.
Q3: Is Panang curry paste spicy?
It’s mildly spicy with a sweet and nutty flavor, making it less fiery than Thai red curry paste.
Q4: How long does homemade Panang curry paste last?
It can be refrigerated for up to two weeks or frozen for up to three months.
Q5: Can vegetarians use Panang curry paste?
Yes, just skip the shrimp paste or use a vegetarian version for a fully plant-based curry base.