Panang Curry Paste

Name: Panang Curry Paste
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 3 /4 cup
Ingredients: 10 dried red chile peppers; 4 large green chile peppers; 1 tablespoon coriander seeds; ½ 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 kaffir lime leaves, chopped; 1 tablespoon peeled and chopped galangal; 1 teaspoon shrimp paste; 1 teaspoon salt

Rating: 5 stars

2 Ratings
1 Review
1 Photo

This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.

By Wiley

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Recipe Summary

prep:

20 mins

cook:

2 mins

total:

22 mins

Servings:

Yield:

3 /4 cup

Nutrition Info

Directions

Step 1
Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.

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Step 2
Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
Step 3
Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.

Nutrition Facts

Per Serving:

54 calories; protein 2.3g; carbohydrates 11.9g; fat 0.7g; cholesterol 0.5mg; sodium 399.5mg. Full Nutrition

Reviews (1)

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2 Ratings

5 star values: 2
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Buckwheat Queen

Allstar

09/17/2019

This is excellent. I had a bit of trouble finding the mace pieces and cilantro roots. Even my local Indian grocery store was out of both. I just used fresh coriander with the stems and all and one and a half tablespoons ground mace. I started grinding this by hand but finished it off in my mini processor because it was too much for my mortar. It makes a lot of paste. Grind the recipe in two or three batches unless you have a big mortar. Read More

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Panang Curry Paste

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Recipe Summary

Ingredients

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Nutrition Facts

Reviews (1)

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