Prik Kaeng Panang is a lovely Thai curry paste that is used to make Panang Curry dishes. You’ll know it from its golden orange color and the flavors of mace, cardamom, and toasted seeds. You can always buy a packaged curry, but if you are serious about Thai cooking there is no better way to really learn how to customize the flavor than by starting with all the raw ingredients.

Impress your friends with a great new Thai recipe every week, directly from my Chiang Mai restaurant kitchen to yours. Subscribe to my Recipe Mailer today:

Ingredient List for my Panang Curry Paste:

10 – 15 Sun-dried Thai Long Chilies (mild red chilies)
3 – 4 Sun-dried Green Thai Long Chilies (unripened, dried)
3 – 4 Red Shallots (chopped, about 3 Tablespoons)
10 large cloves Garlic (finely chopped, about 2 Tablespoons)
2 Stalks Lemongrass (finely sliced, about 2 Tablespoons)
1 two inch piece Galangal (Grated, about 2 teaspoons)
8 Corriander Roots (chopped, about 2 teaspoons)
1 Kaffir Lime (grated peel, about 2 teaspoons)
3 – 4 pieces Mace
2 – 3 Cardamom Pods
2 teaspoons Corriander Seeds
1 teaspoon Cumin seeds
1/2 teaspoon black Peppercorns
1/2 teaspoon Salt
1 teaspoon Shrimp Paste


1: Toast the cumin, coriander, mace, cardamom, and green chilies until lightly browned and aromatic.

2: Remove the seeds form the chilies, then grind them up with all the dried spices using a vegetable chopper or by hand with a mortar and pestle. Set this aside.

3: Chop and prepare all the fresh herbs, grind then together as fine as you can. Add the dry ingredients, salt, and shrimp paste one at a time and continue grinding until you have a smooth and creamy paste.

For detailed directions and photos, please visit our website page:

Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at to download our free Thai cook book.