Panang Curry Paste
- 7-15 Dried Chilies, how much you use depends on size and spiciness
- 1 tsp coarse sea salt
- 3/4 tsp cumin seeds, toasted
- 1.5 tsp coriander seeds, toasted
- 1/4 tsp white peppercorns
- 3 Tbsp chopped lemongrass
- 1 Tbsp chopped galangal
- 1.5 tsp kaffir lime zest
- 1 tsp cilantro roots
- 3 Tbsp chopped garlic
- 1/4 cup chopped shallots
- 1 tsp shrimp paste
- 2 Tbsp roasted peanuts, ground
Soak the chilies in water for at least an hour to soften.
Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove and set aside.
Grind roasted peanuts in the mortar and pestle until fine; remove and set aside.
Drain the chilies from soaking water and dry off excess water with paper towel. Cut into small pieces. Add chilies and salt to a heavy-duty mortar and pestle; pound into a rough paste. Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste.
Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
Add shallots and garlic; pound into a fine paste.
Add ground peanuts and shrimp paste, pound to mix.
How to Make Panang Curry Paste