Panang Curry Paste
Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.
Yield
8 servingsPrep
5 minCook
5 minReady
20 minThis paste typically includes ingredients like dried red chilies, lemongrass, galangal, kaffir lime peel, coriander root, cumin, and peanuts.
The result is a rich and creamy curry with a balance of spicy, sweet, and savory flavors.
Panang curry paste comes from the beautiful region of Thailand, specifically central Thailand.
This delightful curry paste is a flavorful blend of red chilies, lemongrass, galangal, kaffir lime leaves, and other aromatic ingredients like cumin and coriander seeds.
The unique addition of peanuts sets it apart from other Thai curries, giving it a rich, nutty flavor and a thick, creamy texture.
So, next time you're in the mood for a taste of Thailand, give Panang curry a try and let your taste buds do the traveling!
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
red chili peppers
dried |
*
|
| ¼ | teaspoon |
fennel seeds
|
|
| 1 | teaspoon |
coriander seeds
|
|
| ¼ | teaspoon |
mace
|
|
| 1 | each |
lemongrass
or 1 tablespoon dried |
*
|
| 1 | teaspoon |
lemon zest
|
|
| 1 | teaspoon |
galangal root
fresh |
*
|
| 3 | medium |
shallots
peeled and chopped |
*
|
| 5 | each |
garlic cloves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
red chili peppers
dried |
*
|
| 1.3 | ml |
fennel seeds
|
|
| 5 | ml |
coriander seeds
|
|
| 1.3 | ml |
mace
|
|
| 1 | each |
lemongrass
or 1 tablespoon dried |
*
|
| 5 | ml |
lemon zest
|
|
| 5 | ml |
galangal root
fresh |
*
|
| 3 | medium |
shallots
peeled and chopped |
*
|
| 5 | each |
garlic cloves
chopped |
|
Directions
Cut the chili peppers into small pieces and soak in cold water for 15 minutes.
Separate the seeds and discard them. In a dry skillet, toast the the fennel, coriander and mace over a very low flame for 5 minutes.
Put all of the ingredients in a mortar or food processor and blend to a thick red-brown paste, adding drops of cold water to get the right consistency.
Store in a tightly covered container in the refrigerator until ready to use.
- If using dried galanga, soak for 15 minutes Makes ½ cup.
