A flavorful and aromatic paste made from a blend of spices and herbs, perfect for creating authentic Thai Panang curry at home.
Preparation time
20min
Ingredients
6 Servings
- 2 pieces cilantro roots
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 10 pieces dried red chili peppers
- 1 tablespoon galangal
- 5 cloves garlic
- 1 teaspoon kaffir lime zest
- 2 stalks lemongrass
- 1 teaspoon salt
- 3 pieces shallots
- 1 tablespoon shrimp paste
- 1 teaspoon white peppercorns
Directions
Step 1
Soak the dried red chili peppers in warm water for 10 minutes to soften them.
Step 2
In a dry skillet, toast the coriander seeds, cumin seeds, and white peppercorns over medium heat until fragrant, about 2-3 minutes. Let them cool down.
Step 3
Drain the soaked chili peppers and remove the seeds for a milder paste. Chop the chili peppers into small pieces.
Step 4
Using a mortar and pestle or a food processor, grind the toasted spices into a fine powder.
Step 5
Add the chopped chili peppers, salt, lemongrass, galangal, kaffir lime zest, cilantro roots, garlic, and shallots to the spice mixture. Pound or process until a smooth paste forms.
Step 6
Finally, add the shrimp paste and continue pounding or processing until fully incorporated.
Step 7
Store the Panang curry paste in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.