Penang Curry Paste

penang curry paste ingredients

Prik Gairng Pa Nang

Storage 2 months Cooks in 30 minutes Difficulty EASY


  • 5 sweet red chilli
  • 5 dried red chilli
  • 1 tbsp galangal, chopped
  • 1 tsp kafir lime zest
  • 1 shallot, chopped
  • 2 cloves garlic
  • 1 tsp coriander seeds, roasted
  • 1 tsp cumin seeds, roasted
  • 10 black pepper corns
  • 1 coriander root
  • 1/4 tsp salt
  • 1 tsp shrimp paste


  1. Roast the coriander and cumin seeds and black pepper corns until they have smell nice.
  2. Add this to a pestle and mortar and smash until they are a powder.
  3. Add the rest of the ingredients and smash together for around 30 minutes or until a nice thick paste is formed.

Alternatively you can blend the ingredients together but the curry paste tastes much better if smashed by hand in a pestle and mortar.

If you fry the finished paste in 2 tbsp oil the paste will last a long time in your fridge.

To Store

Store in the fridge for up to two months.

The finished Penang curry paste
The finished Penang curry paste

Penang curry paste is a core ingredient for Penang Curry with Pork. Hope you enjoy my Prik Gairng Pa Nang. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.