Faith Castro
@faithcastro
Authentic Panang Curry Paste
This homemade Panang curry paste is a fragrant blend of spices and herbs, perfect for creating rich and flavorful Thai curries. With a combination of dried and fresh chiles, aromatic spices, and herbs, this paste will elevate your dishes to a whole new level.
Details
- Cuisine:thai
- Diet:gluten-free
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:15
- Views:5
Recipe Information
- Prep time30 min.
- Cook time5 min.
- Total time35 min.
- Servings12
Ingredients
- 10
- 4
- 1 tablespoon
- 1/2 teaspoon
- 4 pieces
- 2 pods
- 2, thinly sliced
- 5 cloves, chopped
- 2 tablespoons, thinly sliced
- 2 tablespoons, peeled and chopped
- 2 tablespoons
- 6, thinly sliced
- 1 tablespoon, peeled and chopped
- 1 teaspoon
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Authentic Panang Curry Paste.
Step 1
Begin by soaking the dried red chile peppers in warm water for approximately 10 minutes, allowing them to fully rehydrate.
Step 2
Once softened, drain the peppers and set them aside.
Step 3
Next, heat a large, dry skillet over medium heat and toast the green chile peppers, coriander seeds, cumin seeds, mace, and cardamom for 2 to 3 minutes, or until their aromas fill the air.
Step 4
In a mortar and pestle, combine the rehydrated red chile peppers with the toasted spices.
Step 5
To this vibrant mix, add shallots, garlic, lemongrass, cilantro root, crushed black peppercorns, makrut lime leaves, galangal, shrimp paste, and a pinch of salt.
Step 6
With a steady hand, pound the ingredients together until they transform into a coarse paste, bursting with flavor.
Step 7
This aromatic paste can be stored in the refrigerator, where it will remain fresh for several weeks, ready to elevate your dishes with its rich, complex taste.