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Panang Curry Paste
Ingredients
- 7-15 Dried Chilies, how much you use depends on size and spiciness
- 1 tsp coarse sea salt
- ¾ tsp cumin seeds, toasted
- 1.5 tsp coriander seeds, toasted
- ¼ 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
- ¼ cup chopped shallots
- 1 tsp shrimp paste
- 2 Tbsp roasted peanuts, ground
Instructions
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.
colin
What kind of dried peppers are those? Would arbol chiles work?
Adam The HTK Minion
Hi Colin! They are spur chilies, arbol is a bit spicy so would remove seeds.
Davi-lee
Hi, I was wondering if any one knows how much curry paste this makes?
Pailin Chongchitnant
This makes about 5 Tbsp, enough for one recipe of the panang curry recipe on the site.
K
I did not expect the bicep work out I got with this recipe lol