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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 102kcal 5%
Fat 6g 9%
Saturated Fat 1g 5%
Carbohydrates 11g 3%
Fiber 3g 12%
Sugar 3g 6%
Protein 3g 6%
Cholesterol 1mg 0%
Sodium 140mg 5%

Percent Daily Values are based on a 2,000 calorie diet.

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Prik Gaeng Panang (Thai Panang Curry Paste) Recipe

Name: Prik Gaeng Panang (Thai Panang Curry Paste) Recipe
Total time: 30 min
Yield: 8
Ingredients: 7 dried spur chiles (about 9g total), stemmed and seeded (see note); 2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 20g sliced lemongrass); One 2 1/2-inch piece fresh galangal, peeled and thinly sliced (about 1 tablespoon; 10g); 1 1/2 teaspoons (3g) finely grated makrut lime zest from 3 makrut limes (optional, see note); 2 coriander roots (8g), cleaned and thinly sliced (see note); 2 garlic cloves (10g), thinly sliced; 1 small shallot (20g), thinly sliced; 1 teaspoon (10g) Thai shrimp paste; 2 tablespoons (25g) roasted unsalted peanuts; 1/2 piece (6g) whole nutmeg; 2 teaspoons (4g) whole coriander seeds; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon white peppercorns

Total 30m

This Prik Gaeng Panang (Thai Panang Curry Paste) recipe is a delicious and aromatic blend of dried spur chilies, lemongrass, galangal, makrut lime zest, coriander roots, garlic, shallot, Thai shrimp paste, roasted unsalted peanuts, nutmeg, coriander seeds, cumin seeds, and white peppercorns. Perfect for adding authentic flavor to your Thai dishes.