Panang curry / red curry - Full of flavor and a starting point for many dishes

When I first make this, I make a large portion for many dinners.


  • 25 pcs red chili
  • 3 pcs china garlic
  • 1 klump ginger
  • 4 tsp shrimp paste
  • 3 tbsp peanuts
  • 4 pcs lemongrass
  • 4 pcs coriander roots
  • 2 pcs shallots
  • 2 tbsp neutral oil
  • 5 pcs kaffir lime leaves

In this recipe, there are many ingredients that are difficult to get at ordinary Norwegian grocery stores. Stop by the Asian market or ask at the local "immigrant shop". You can also buy red curry in regular stores, but homemade is far better in taste! I make a large portion, pack it down and freeze in portions what I am not going to use. Then you can conjure up some delicious curries with this together with coconut milk in a short time. You can make curry with seafood, meat or vegetables. I have based on the Thai Panang curry which is a little milder than red curry, but do not get me wrong here; there is a lot of flavor. There is a big difference in the quality of finished curry in the store, so you have to adjust the quantity a bit according to strength and taste.

Panang curry

Step 1

When I make this recipe I use a powerful blender. It is best to use a mortar and crush all the ingredients, but it may take 1 hour and when you make a large portion, the blender works excellently. I start by peeling the outer leaves of the lemongrass and crushing them a little with the back of the knife. Cut up and put in the blender. Coarsely chop the garlic, ginger and shallots and place in the blender. Add the coriander roots and shrimp paste. Add kaffir lime leaves, but remember to remove the stem. Pour some oil into the blender.

Panang curry 3

Step 2

Most recipes use the dried red chili that is soaked and this also works excellently. I use fresh chili as I think this gives a slightly fresher taste. I divide the chili in 2 and scrape out most of the whites and seeds.

Panang curry 2

Step 3

Put the chili and peanuts in the blender and start driving to a completely smooth mass. If you need a little more liquid, you can add a little water. It is important that this becomes a smooth mass.

Panang curry 4
Panang curry 5

Step 4

Divide into appropriate portions. This amount is well suited for 5 dinners for 4 people. I vacuum and freeze the ones I will not use for any good dinners on a later occasion. Now you have a wonderful homemade red curry which is the perfect starting point for many good curry dishes. Good luck.

Panang curry 6