Panang Curry Paste



2 Tbs. Dried chilies, soaked in water and sliced

1 stock Lemongrass, cut at an angle about 1/2” length

1 slices Galangal ginger, finely sliced

1 tsp. Shallots, finely chopped

1 slice Kaffir lime zest finely sliced

1 cloves Garlic, sliced

1 Coriander root, chopped

1 tsp. White pepper corn

¼ tsp. Salt

¼ tsp. Shrimp paste

1 Tbs. Roasted ground peanuts


Pound white pepper corn in a mortar & pestle. Then add dried chili and salt, pound together 2. Add lemongrass, galangal,
3. Kaffir lime, coriander root.
4. Add garlic and shallot pound until become find paste. 5. Add ground peanut and shrimp paste, continue to pound.
Simple—combine all ingredients in mortar. Using pestle, pound until you have a fine paste. Optional—you can use a food processor, but the mortar & pestle is preferred. The paste will last at least a month in a refrigerator if stir-fried in the oil first.


Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and are intended to be reference only.

Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.

Bangkok Thai Culinary School