HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Yesterday we made this paste for the first time as well as your Massaman curry paste. Following your recipes we were able to make with these pastes two very, very good curry's. Thank you so much for the well explained, good recipes!
This is my go to channel for thai curry. Love panang! It's a lot of work but the smell that comes out of the pestle and mortar alone is totally worth it
I made this curry and it was absolutely delicious! Love it! It tastes as good as the one served in our favourite Thai restaurant. Thanks a lot for the recipe.
Hey thanks for posting this. I literally was just asking my aunt, who's from Thailand, how to make this! 👍🏻😃 Now I can make the Chicken Curry I love so much! Your awesome, thanks! 😃👍🏻
It's so fun seeing you early in your career. Also, I made this with chopped almonds instead of peanuts for my peanut allergic boyfriend. Still very tasty!
Panang is my favorite Thai curry (that I've had 😹) and I can't wait to try making my own. I still have a nearly full tub of store bought, so it'll be a while... But eventually I'll be back here rewatching step by step 😸
Followed the exact recipe using store bought Panang curry paste and added zucchini and some red bell peppers. Tasted just like my favorite restaurant! Highly recommend this recipe 👍🏼
Very nice, quite funny and great explaination the way cook the food. I am a Japanese chef. I like to know more thai food and learn it..... enjoyed your teaching.. thanks
Love it love it love it. If you struggle to get your ground spices out of pestle and mortar (like me!) I use a silicon spatula, works a treat! 3 week trip to Thailand starting next friday, bring on the Panang Curry! I often pound out my pastes whilst catching up on recipes! cheers! K :)
I have lived in S Thailand and this some of the best food. haw fook, great presentation and just the right speed so you can learn. Even I could have a go at this. Fantastic
Really enjoying your series. Please include a green curry paste in the future. Green is my favorite curry, and it's so hard to find a good one, even here in the Bay Area. Thanks!
Fantastic. A quick tip. Don't lean over the mortar and look down as the chilli will hurt your eyes. Question Pailin,,,,,,I always thought that panaeng meant thick in Thai so the curry would be a little like Malaysian or Indonesian rendang. P.S. Excellent channel.
Thank you I enjoy the cooking, r u in canada? I'm in usa, I lived in thailand 4 years and was in thai high school for 2.5 years. Would love to speak thai with some one.
Thanks for this delicious presentation. I just went online to find chilies and there are hundreds of them. Do perhaps have an exact name or type of chili that you are using for the mild chilis? Thank you
hot thai kitchen, appropriate name for this video in so many contexts. also lol would it be ok to use coffee grinder for the dry and a food processor for the wet?
Hi...i just stumbled onto your channel looking for a long bean recipe. i'm loving your channel and your professionalism. hope to see more videos. xo, ~ D, - NYC
Hi Pailin, what is the importance of using dry rather than fresh chillis? I can only find small dried chillies where I live, but I own a dehydrator. If I dry my own big chillies, will that be the same thing you're using?
Hey I just want to say your videos are great! I was wondering though, would you recommend using either the powder form or the whole dried kaffir lime leaves and galangal root for this recipe? I ask because these are hard to find near me so I will be ordering on amazon
Hey ! Love your channel and all you recipes, very informative ! I recently went to a Thai cooking class and learnt how to make a penang curry paste from scracth, although the recipe i learnt inlcuded nutmeg and omitted many of the base ingredients of the thai red paste. If this usual to include nutmeg or somehow less authentic ? Is there more variation generally when it comes to penang curry ? i;m looking forward to giving your recipe a go !
Hmmm, if you had said Massaman curry, I'd say yes, nutmeg is used. But I've seen a lot of variations for panang paste, and nutmeg was never one of the ingredients. SO it's probably the school's own recipe.
Thanks ! That's very interesting, I did think the nutmeg tended to overpower the other flavours, I was really curious to discover if this was part of an authentic panang curry or not, i'm looking forward to tasting the difference :-)
Thank you so much for sharing! :D I'm trying to get better at making the Pad See Ew you shared :) Pai I'm going to Thailand for the first time ever in a couple of months and I'm a little nervous about how to order at restaurants because I've heard some give you a blank piece of paper to write your order is this often the case?
I think u can swap chilli powder and Kashmiri chilli powder for this as both r taken from dried chilli n provide heat n colour. Same with cumin, pepper and coriander seeds. I’d probably use the grinder attachment that my indian blender grinder has too to speed the process up. Thx for the recipe tho.
It is not Chile de Arbol, although you can probably use chile de arbol. It's usually sold at Thai markets or other Asian markets, and doesn't have a specific label on the packaging, the store I frequent call it "big red dried chilies"…I know, very descriptive isn't it. Technically it's called "spur chilies" but I don't think they know it.
Thank you so much for your feedb ack I really appreciated at my end. Will try the only Asian mini mart in town is about 7 miles.Big difference for me coming from California to Ocala, Fl. Been here a year & what saved me was the 25 lb of spices I brought with me. Your channel is very educational you're one excellent Teacher and Thai Food is my very favorite so thank you!
On the chillies I can't seem to find anything similar in my local Asian supermarket. My local market is actually china town and the closest thing I could find were just thai red chillies. They look fresh though. Could I just use those?
Hi Ronald! If you want to ask her directly rather than put it out to the community (see her note above on comments) you can use one of the links above under "Show more" and then "Connect with me". Cheers! Adam
I have kaffir lime leaves but not kaffir lime (it's really hard to find it here in India)... Is it ok if I chop 1 or 2 leaves and put it in my curry paste?
That is not very common, actually, so don't worry too much. Only in a few small, hole-in-the-wall places. In either case, if that's what they do, they definitely won't expect a foreigner to do it! I'm sure they'll help you write it out!
at the beginning of the video theirs a stone spice grinder !!!!!! were can i get one of those in the us ????????? please post stores or location !!!!!!!! thank you !!!!!
There is no best substitute for shrimp paste. You could either omit it or use the saltier version of miso paste (Some miso is sweet, some is salty and some very salty. Most of the time, the red miso is the salty one). Though, do take note that by omit the shrimp paste or substitute it with other umami boosting ingredients such as miso, would make the paste taste different.
sorry @@josephsmith961. I, in fact, commented in the wrong video. The recipe video where she does not hydrate them and adds them to the blender instead is this "Thai Red Curry Chicken & Squash Recipe": th-cam.com/video/xsyrSvUCW_A/w-d-xo.html thanks
@@mixy2647 When you want to grind/blend it with a machine, don't hydrate it. When you're going to use mortar and pestle, hydrate the dried chillies. The reason? It is as simple as it is easier to grind a hydrated dried chillies with mortar and pestle. If you use machine, there is no need to make it easier to be grind/blend. If you use machine and you want to blend a hydrated dried chillies, you could do so. It won't affect much. Though, I have read in some article that a paste with lesser moisture in it, could be kept longer.
I love to watch your videos but I think we, Penang people doesn't add in these 3 ingredients like the Thai, 1. root of Coriander. 2. Pepper corns. 3. Peanuts.
I'm assuming to make a good vegetarian tofu panang, then just skip the shrimp paste at the end, etc.? Any fellow veg-heads on here who have tried this? I used to get this knee-buckling tofu panang at a Thai restaurant that is no longer around, so I'm going to give it a try- We shall see? ;)
@@PailinsKitchen Perfect ! Thank you ! I am purchasing soon. I have a small one currently but need bigger for my dishes that I learned in thailand :) Love love love your videos BTW
James Gabriel, Panang has cumin, coriander and peanuts, none of which is found in the red curry. These three additional ingredients do alter the flavour.
![พะแนงหมู วิธีแกงพะแนงโบราณ สีสวย กะทิเข้มข้นแตกมัน หอมอร่อย Panang Moo [cc Eng.] l กินได้อร่อยด้วย](/img/n.gif)
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Eat everyday penang curry green curry red curry larb salad larb mu
Yesterday we made this paste for the first time as well as your Massaman curry paste. Following your recipes we were able to make with these pastes two very, very good curry's. Thank you so much for the well explained, good recipes!
This is my go to channel for thai curry. Love panang! It's a lot of work but the smell that comes out of the pestle and mortar alone is totally worth it
Panang curry is my most favorite in all Thai curries. Thank you so much for teaching how to make the paste
I made this curry and it was absolutely delicious! Love it! It tastes as good as the one served in our favourite Thai restaurant. Thanks a lot for the recipe.
Yes, and you can check out the website for all of my recipes!
Hey thanks for posting this. I literally was just asking my aunt, who's from Thailand, how to make this! 👍🏻😃 Now I can make the Chicken Curry I love so much! Your awesome, thanks! 😃👍🏻
You are such a good teacher.
It's so fun seeing you early in your career. Also, I made this with chopped almonds instead of peanuts for my peanut allergic boyfriend. Still very tasty!
Absolutely love your videos and how you go in detail to explain everything!!! Literally everything! Keep up the amazing work👍
Panang is my favorite Thai curry (that I've had 😹) and I can't wait to try making my own. I still have a nearly full tub of store bought, so it'll be a while... But eventually I'll be back here rewatching step by step 😸
Hello pailin i cooked panang today i really enjoyed making the paste thanks for teaching me 👍
Followed the exact recipe using store bought Panang curry paste and added zucchini and some red bell peppers. Tasted just like my favorite restaurant! Highly recommend this recipe 👍🏼
I didn't know about shrimp pastes being part Thai curry recipe until I watched this channel. Thank you.
Very nice, quite funny and great explaination the way cook the food. I am a Japanese chef. I like to know more thai food and learn it..... enjoyed your teaching.. thanks
Love it love it love it. If you struggle to get your ground spices out of pestle and mortar (like me!) I use a silicon spatula, works a treat! 3 week trip to Thailand starting next friday, bring on the Panang Curry! I often pound out my pastes whilst catching up on recipes! cheers! K :)
Love the new way you listed the ingredients...very creative and helpful Pailin!!!
Here in the philippines peanut butter put chesa(egg fruit)in the peanut butter it has the same texture and similar taste when processed
Very good recipe. I think you're a good chef because you spare no effort to achieve the best results. Thank you.
Great job PailinsKitchen I've been working on expanding and improving my Thai cooking and your videos have been extremely helpful. Thanks again :)
I have lived in S Thailand and this some of the best food. haw fook, great presentation and just the right speed so you can learn. Even I could have a go at this. Fantastic
I made this recipe and it turned out nicely 🙂.
You can use the stems of cilantro instead, although use a bit more of it.
Hello Palin i am fan of panang curry i eat when i go to thai reasturant
Really enjoying your series. Please include a green curry paste in the future. Green is my favorite curry, and it's so hard to find a good one, even here in the Bay Area.
Thanks!
One of your earlier videos!!❤
P'Pailin is the best! love u!
Thank you so much for posting this recipe and making the paste too! This is awesome :) Cannot wait to try it out.
I love the new editing in this video
Fantastic. A quick tip. Don't lean over the mortar and look down as the chilli will hurt your eyes. Question Pailin,,,,,,I always thought that panaeng meant thick in Thai so the curry would be a little like Malaysian or Indonesian rendang. P.S. Excellent channel.
Lol I always thought it meant peanut lol
Thank you I enjoy the cooking, r u in canada? I'm in usa, I lived in thailand 4 years and was in thai high school for 2.5 years. Would love to speak thai with some one.
This looks delicious - does anyone know a good veggie/vegan substitute for Shrimp Paste?
I love it, curry paste all kinds, cause it special give for cooking. well just I love curry paste
น้องไพลินสวยมากเลย FC คราบ
I will try to cook tonight
Thanks for this delicious presentation. I just went online to find chilies and there are hundreds of them. Do perhaps have an exact name or type of chili that you are using for the mild chilis? Thank you
Dried red anaheim peppers should be perfect.
hot thai kitchen, appropriate name for this video in so many contexts. also lol would it be ok to use coffee grinder for the dry and a food processor for the wet?
you are awesome I can't wait to make this!!
Hi...i just stumbled onto your channel looking for a long bean recipe. i'm loving your channel and your professionalism. hope to see more videos. xo, ~ D, - NYC
Hi Pailin, what is the importance of using dry rather than fresh chillis? I can only find small dried chillies where I live, but I own a dehydrator. If I dry my own big chillies, will that be the same thing you're using?
Hey I just want to say your videos are great! I was wondering though, would you recommend using either the powder form or the whole dried kaffir lime leaves and galangal root for this recipe? I ask because these are hard to find near me so I will be ordering on amazon
What can you use if you can’t find Keffer lime?
Hi Adam here and this might help (contains substitutions)? hot-thai-kitchen.com/thai-ingredients/ Cheers!
So can I buy Thai red curry paste and then add cumins, coriander seeds and peanuts to make it a panang curry paste?
Hi Adam here and sort of :) ... some Thai curries start from a base paste then modify from there. :) Cheers!
Hey ! Love your channel and all you recipes, very informative ! I recently went to a Thai cooking class and learnt how to make a penang curry paste from scracth, although the recipe i learnt inlcuded nutmeg and omitted many of the base ingredients of the thai red paste. If this usual to include nutmeg or somehow less authentic ? Is there more variation generally when it comes to penang curry ? i;m looking forward to giving your recipe a go !
Hmmm, if you had said Massaman curry, I'd say yes, nutmeg is used. But I've seen a lot of variations for panang paste, and nutmeg was never one of the ingredients. SO it's probably the school's own recipe.
Thanks ! That's very interesting, I did think the nutmeg tended to overpower the other flavours, I was really curious to discover if this was part of an authentic panang curry or not, i'm looking forward to tasting the difference :-)
Thank you so much for sharing! :D I'm trying to get better at making the Pad See Ew you shared :) Pai I'm going to Thailand for the first time ever in a couple of months and I'm a little nervous about how to order at restaurants because I've heard some give you a blank piece of paper to write your order is this often the case?
Hi dear,
can u pls tell me how many chilies have u used in above curry paste, keeping all other ingredients same...
thank u
Hi Nimisha! The written recipe is here hot-thai-kitchen.com/panang-curry-paste/ Cheers! Adam
Hi there! Thanks for the videos, love them! I was wondering how long this paste can be kept in the fridge?
André Charland If you're keeping it for more than a few days, I would put it in the freezer and it'll last you months!
I think u can swap chilli powder and Kashmiri chilli powder for this as both r taken from dried chilli n provide heat n colour. Same with cumin, pepper and coriander seeds. I’d probably use the grinder attachment that my indian blender grinder has too to speed the process up.
Thx for the recipe tho.
would equal parts of fresh lime zest and minced kaffir leaves work as a substitute?
Hi, a little question! If you can answer. If i only have the little dried thai chili, how much should I use?
wow, perfect! Great recipe!
There are many different dried chili- What kind do you use?
Bird's eye mostly :)
please give the home made recipe of the canned shrimp paste u used..in our country it's not available in shops..
Wondering if this could perhaps be done in a food processor or blender? I know it takes the fun out of pounding it, but for time purposes?
Handblender with 600 watts or more.
Hi Pailin! Is that thin chilie, "Chile de Arbol,"? the kind you find also in Mexican Markets. What is the name of the bigger chilie? Thank you!
It is not Chile de Arbol, although you can probably use chile de arbol. It's usually sold at Thai markets or other Asian markets, and doesn't have a specific label on the packaging, the store I frequent call it "big red dried chilies"…I know, very descriptive isn't it. Technically it's called "spur chilies" but I don't think they know it.
Thank you so much for your feedb ack I really appreciated at my end. Will try the only Asian mini mart in town is about 7 miles.Big difference for me coming from California to Ocala, Fl. Been here a year & what saved me was the 25 lb of spices I brought with me. Your channel is very educational you're one excellent Teacher and Thai Food is my very favorite so thank you!
On the chillies I can't seem to find anything similar in my local Asian supermarket. My local market is actually china town and the closest thing I could find were just thai red chillies. They look fresh though. Could I just use those?
thank you. I think I will ask you a lot of question later on, because I would like to learn Thailand cooking. Are you living at USA?
Is there any vegetarian substitute for shrimp paste?
Can i use candle nuts instead of peanuts?
Hi Ronald! If you want to ask her directly rather than put it out to the community (see her note above on comments) you can use one of the links above under "Show more" and then "Connect with me". Cheers! Adam
What paste can i buy from the market that would be smilar to this? All i see online is red curry paste and green curry paste.
how long can you keep this curry for?
I have kaffir lime leaves but not kaffir lime (it's really hard to find it here in India)... Is it ok if I chop 1 or 2 leaves and put it in my curry paste?
What's the best substitute for Kaffir Lime Zest, I can easily get fresh frozen kaffir leaves but not the limes....
normal lime zest should be fine
What kind of chilis are those, I can't tell just by looking? I'm guessing Arbol snd Birds eye, does anyone know?
🙏🏿🙏🏿SAWATDI KHA 🙏🏿🙏🏿
could I use fresh Thai chili or is it best to use dry??
That is not very common, actually, so don't worry too much. Only in a few small, hole-in-the-wall places. In either case, if that's what they do, they definitely won't expect a foreigner to do it! I'm sure they'll help you write it out!
I'm in love with this lady. She cooks my favorite dishes, she's beautiful and has a great personality. Too bad she's not single.😂
Can I use a food processor?
very good!
at the beginning of the video theirs a stone spice grinder !!!!!! were can i get one of those in the us ????????? please post stores or location !!!!!!!! thank you !!!!!
+Lorenzo Contreras Check out my website under "shop" :)
Is there a substitute for the shrimp paste? Asking for persons with allergies
There is no best substitute for shrimp paste. You could either omit it or use the saltier version of miso paste (Some miso is sweet, some is salty and some very salty. Most of the time, the red miso is the salty one). Though, do take note that by omit the shrimp paste or substitute it with other umami boosting ingredients such as miso, would make the paste taste different.
May I know, is red thai curry paste can find in super market and panang curry paste is same thing?
They are not
so is it based on regional curries?
i see the dry chillies go to the immersion blender without hydrating them? (like in the other curry paste recipes)
Why is it now not needed?
Thanks
She did re-hydrate them. She says it as she adds them to the mortar bowl.
sorry @@josephsmith961. I, in fact, commented in the wrong video. The recipe video where she does not hydrate them and adds them to the blender instead is this "Thai Red Curry Chicken & Squash Recipe": th-cam.com/video/xsyrSvUCW_A/w-d-xo.html
thanks
@@mixy2647 When you want to grind/blend it with a machine, don't hydrate it. When you're going to use mortar and pestle, hydrate the dried chillies.
The reason? It is as simple as it is easier to grind a hydrated dried chillies with mortar and pestle. If you use machine, there is no need to make it easier to be grind/blend.
If you use machine and you want to blend a hydrated dried chillies, you could do so. It won't affect much. Though, I have read in some article that a paste with lesser moisture in it, could be kept longer.
Hi I m vegetarian si what should I use instead of shrimp paste …
ty
I can't find cilantro root , any subsitude for it ?
Its almost like thai red curry paste !
Can I put Tamron paste in the Penang curry paste ?
I love to watch your videos but I think we, Penang people doesn't add in these 3 ingredients like the Thai, 1. root of Coriander. 2. Pepper corns. 3. Peanuts.
I watch your videos especially to see your beautiful face everyday..and also your recipes are all awesome..love from India!
Hi,
I am vegetarian. Can you suggest substitute of Shrimp Sauce?
thank you
I'm assuming to make a good vegetarian tofu panang, then just skip the shrimp paste at the end, etc.? Any fellow veg-heads on here who have tried this? I used to get this knee-buckling tofu panang at a Thai restaurant that is no longer around, so I'm going to give it a try- We shall see? ;)
What is a good substitute for shrimp paste? I'm a vegetarian.
+Smushface You can just leave it out.
Pailins: Do you know how to make the thailand soup: Ton Yum soup?
You are beautiful. Thanks for this panang video!
Once made according to your measurements how much in total will you get
How much curry paste you have made now for how much of meat? So I have an indication for a kilo of meat.
Can I make the panang curry without the shrimp paste because I'm vegetarian. Is there another option?
You can just omit it shrimp paste :)
You rock.
U have a cool dinosaur picture
She may be beautiful but I can't get over her mannerisms...she's so dainty and feminine.
I have shrimp allergy, so is it alrite to not add shrimp paste?
เก่งจังเลย
What size is the Mortar you are using ?
Adam here - it's 6 inches across the top from outside edge to outside edge.
@@PailinsKitchen Perfect ! Thank you ! I am purchasing soon. I have a small one currently but need bigger for my dishes that I learned in thailand :) Love love love your videos BTW
Can I put tamarind paste in the Penang sauce?
Goggles hahaha we here in the philippines since the use offacesheilds were lifted I saved one for my kitchen use😂😂😂😂😂😁😁
How to make chicken stock pls
I've never known that there is peanuts in panang. I've always thought Americans put that in to satisfy their peanut craze.
what's the different between panang curry paste and red curry paste?
The answer is given in the video, right in the beginning.
Seresu1 any significant taste which make them different?
James Gabriel, Panang has cumin, coriander and peanuts, none of which is found in the red curry. These three additional ingredients do alter the flavour.
hi, actually i managed to make the paste. it was good.