Name: Panang Curry Paste
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1
Cuisine: thai
Ingredients: 10 dried red chile peppers; 4 large green chile peppers; 1 tablespoon coriander seeds; 0.5 teaspoon cumin seeds; 4 pieces mace; 2 pods cardamom; 2 shallots, thinly sliced; 5 cloves garlic, chopped; 2 tablespoons thinly sliced lemongrass; 2 tablespoons peeled and chopped cilantro root; 2 tablespoons crushed black peppercorns; 6 makrut lime leaves, thinly sliced; 1 tablespoon peeled and chopped galangal; 1 teaspoon shrimp paste; 1 teaspoon salt

Panang Curry Paste

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Prep Time:
25 minutes

Cook Time:
5 minutes

Total Time:
30 minutes

Make homemade Panang curry paste with fragrant lemongrass, zesty lime leaves, spicy chile peppers, savory shrimp paste, and aromatic galangal for a truly authentic Thai curry experience.

Ingredients:

10 dried red chile peppers
4 large green chile peppers
1 tablespoon coriander seeds
0.5 teaspoon cumin seeds
4 pieces mace
2 pods cardamom
2 shallots, thinly sliced
5 cloves garlic, chopped
2 tablespoons thinly sliced lemongrass
2 tablespoons peeled and chopped cilantro root
2 tablespoons crushed black peppercorns
6 makrut lime leaves, thinly sliced
1 tablespoon peeled and chopped galangal
1 teaspoon shrimp paste

Instructions:

Place vibrant red chile peppers in a bowl and submerge them in warm water. Allow them to soak until softened for about 10 minutes. Then, drain.
Add green chile peppers, coriander seeds, cumin seeds, mace, and cardamom to a large, dry skillet. Toast over medium heat until fragrant, for about 2 to 3 minutes.
Combine red chile peppers and toasted spices in a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound into a coarse paste. Store in the refrigerator for several weeks.

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