How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Dry Curry Paste (Panaeng)?

You need 10 ingredients. The key ingredients include: 10 dried long red chilies, deseeded and chopped, 5 shallots, chopped, 2 tablespoons chopped garlic, 2 stalks lemongrass, chopped (only the white part), and more.

Is Dry Curry Paste (Panaeng) suitable as seafood?

Yes, Dry Curry Paste (Panaeng) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Dry Curry Paste (Panaeng)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry Curry Paste (Panaeng) Recipe

Name: Dry Curry Paste (Panaeng)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 dried long red chilies, deseeded and chopped; 5 shallots, chopped; 2 tablespoons chopped garlic; 2 stalks lemongrass, chopped (only the white part); 1 inch galangal, chopped; 1 teaspoon coriander powder; 1 teaspoon ground cumin; 3 coriander roots, chopped; 1 teaspoon shrimp paste; 3 tablespoons roasted peanuts

Try this homemade Dry Curry Paste (Panaeng) recipe the whole family will love. Made with long red chilies, shallots, garlic and stalks lemongrass. Easy …

This Dry Curry Paste (Panaeng) relies on simple, everyday ingredients such as shallots, chopped, chopped garlic, inch galangal, chopped and coriander powder. It comes together quickly and makes 4 servings, at about 95 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Dry Curry Paste (Panaeng)

Tips for the best results

Variations & substitutions

My Personal Notes

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