<\/p>\n Oh, curry! You never let us down. We\u2019ve done green<\/a> and red<\/a> curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!<\/p>\n Our inspired version is vegan<\/strong>, gluten-free<\/strong>, and naturally sweetened<\/strong> but makes a similarly rich<\/strong>, peanutty<\/strong>, savory-sweet<\/strong> curry that\u2019s just as good as takeout (stay tuned for that recipe!). Let us show you how it\u2019s done!\u00a0<\/p>\n <\/p>\n Panang curry paste is the key flavor ingredient in the wonderful, savory-sweet Thai panang curry. Common ingredients<\/a> used to make it include dried chili peppers, galangal, lemongrass, makrut lime zest, cilantro root and seeds, garlic, shallot, shrimp paste, salt, and peanuts. <\/p>\n Our version is not traditional but rather an inspired vegan take made without shrimp paste and with ingredients easier to find in our region! Learn more about panang curry paste and find a more traditional recipe from Hot Thai Kitchen<\/a>.<\/p>\n Our version begins with deseeding and rehydrating dried Thai red chili peppers<\/a><\/strong>. These mighty little peppers are SPICY and can make your skin feel fiery, so you\u2019ll want to either wear gloves or wash your hands very thoroughly afterward and avoid touching your eyes and face for a while!<\/p>\n Next, we toast and grind cumin and coriander seeds<\/strong> to bring out their flavor. Be sure to take a moment to appreciate their aroma because there\u2019s nothing quite like it!<\/p>\n Then it\u2019s time to bring it all together in a blender. Zesty lime and fresh ginger<\/strong> take the place of makrut lime zest and galangal used in more traditional recipes. Miso paste<\/a> is not traditional either, but we found it does a great job of replacing the umami typically provided by shrimp paste.<\/p>\n Peanut butter<\/strong> takes the place of peanuts to create a creamy base, maple syrup<\/strong> balances the heat, and we kept some of the classic essentials like garlic and lemongrass<\/strong>. All that\u2019s left is salt, red onion, and oil or water to encourage blending.<\/p>\n We hope you LOVE this panang curry paste! It\u2019s:<\/p>\n Savory It\u2019s ideal for making panang curry (recipe coming soon), soups, sauces, salad dressings, and more! Whatever dish you land on, we have a feeling it\u2019ll be spicy and pair perfectly with a cooling Thai-inspired dish like our Vegan Thai Iced Tea<\/a>, Rainbow Spring Rolls<\/a>, or Vegan Papaya Salad<\/a>.<\/p>\n If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n Prep Time <\/span>20<\/span> minutes<\/span><\/span><\/p>\n Cook Time <\/span>5<\/span> minutes<\/span><\/span><\/p>\n Total Time <\/span>25<\/span> minutes<\/span><\/span><\/p>\n<\/div>\n Servings <\/span>12<\/span> (2-Tbsp servings)<\/span><\/span><\/p>\n Course <\/span>Sauce<\/span><\/p>\n Cuisine <\/span>Gluten-Free, Thai-Inspired, Vegan<\/span><\/p>\n Freezer Friendly <\/span>1 month<\/span><\/p>\n Does it keep? <\/span>10 Days<\/span><\/p>\n<\/div>\n![\"Overhead](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/03\/Panang-Curry-Paste-12-1.jpg\")
<\/figure>\n![\"Dried](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/03\/Panang-Curry-Paste-1-1.jpg\")
<\/figure>\nWhat is Panang Curry Paste?<\/h2>\n
How to Make Panang Curry Paste<\/h2>\n
![\"Soaking](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/03\/Panang-Curry-Paste-2-1.jpg\")
<\/figure>\n![\"Using](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/03\/Panang-Curry-Paste-6-1.jpg\")
<\/figure>\n![\"Blender](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/03\/Panang-Curry-Paste-7-1.jpg\")
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Spicy
Bright
Zesty
Peanutty
& SO versatile!<\/p>\nMore Flavor-Packed DIY Sauces<\/h2>\n
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