Prik Kaeng Panaeng (Paste for a Dry Chili)

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Servings: 2 Difficulty: Intermediate
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Rich, aromatic Thai curry paste with deep chili heat and roasted peanut notes
Prik Kaeng Panaeng (Paste for a Dry Chili recipe image

This homemade Prik Kaeng Panaeng is the heart of one of Thailand’s most beloved curries. Unlike watery green or red curries, Panaeng is a dry, thick stew known for its robust, earthy flavor profile. This paste combines fiery chilies with aromatic shallots, garlic, and fresh lemongrass, creating a complex foundation that is both spicy and savory. The inclusion of toasted peanuts (typically added when cooking the dish) gives it a unique nutty depth. Perfect for coating firm tofu, chicken, or beef in a rich, coconut-infused sauce. This versatile paste keeps well in the fridge, allowing you to whip up authentic Thai meals quickly. ItâÂÂs a labor of love that rewards you with restaurant-quality flavor at home, perfect for cozy weeknight dinners or impressive gatherings.

Prik Kaeng Panaeng (Paste for a Dry Chili recipe image
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Prik Kaeng Panaeng (Paste for a Dry Chili)

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 181.5

Description

This homemade Prik Kaeng Panaeng is the heart of one of Thailand&# 226;ÂÂs most beloved curries. Unlike watery green or red curries, Panaeng is a dry, thick stew known for its robust, earthy flavor profile. This paste combines fiery chilies with aromatic shallots, garlic, and fresh lemongrass, creating a complex foundation that is both spicy and savory. The inclusion of toasted peanuts (typically added when cooking the dish) gives it a unique nutty depth. Perfect for coating firm tofu, chicken, or beef in a rich, coconut-infused sauce. This versatile paste keeps well in the fridge, allowing you to whip up authentic Thai meals quickly. ItâÂÂs a labor of love that rewards you with restaurant-quality flavor at home, perfect for cozy weeknight dinners or impressive gatherings.

Ingredients

Directions

  1. Prepare the chilies by removing stems and, if desired, seeds to reduce heat intensity.
  2. Peel and roughly chop the shallots and garlic cloves.
  3. Trim the tough outer layers and woody ends from the lemongrass stalks, then finely mince the tender inner core.
  4. Combine the prepared chilies, shallots, garlic, and lemongrass in a food processor or blender.
  5. Pulse the mixture until it forms a coarse, fragrant paste, scraping down the sides as needed.
  6. Transfer the finished paste into an airtight glass jar.
  7. Store in the refrigerator for up to three months or freeze for longer preservation.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 181.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 46.4g16%
Dietary Fiber 1.0g4%
Sugars 40.8g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai curry paste, panaeng, chili paste, lemongrass, shallots, garlic, spicy, homemade, asian cuisine, vegan, condiment, base, aromatic, dry curry, peanut, spices, blender, mortar and pestle, fresh herbs, heat
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