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Panang paste

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

Ingredients & Kitchen Tools I Use


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.

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