Panang Curry Paste

Store in an airtight container in the refrigerator for a couple of weeks, or freeze for longer storage. Freezing in ice cube trays makes portioning easy.

To bring out the full flavor, 'bloom' the paste by frying it gently in a little oil or coconut milk before adding other ingredients.

Adjust the amount of paste to your desired spice level.

Panang curry paste pairs beautifully with coconut milk, protein (chicken, beef, tofu), and vegetables like bell peppers and green beans.

Coconut milk

Chicken

Beef

Tofu

Shrimp

Bell peppers

Green beans

Thai basil

Lime leaves

Not toasting the paste: Skipping the blooming step can result in a raw, less flavorful curry.

Using too much at once: It's potent! Start with a smaller amount and add more if needed.