Panang curry paste
- Yield : 3 Tablespoons
- Prep Time : 20m
- Cook Time : 0m
- Ready In : 20m
Panang curry paste
Classic Panang curry paste used in Thai cooking. You will need this to make any Panang curry preparation with chicken/prawns or just vegetables.
- 8 dried red spur chillies
- 2 Tablespoons lemon grass finely sliced
- 2-3 shallots finely chopped
- 1 tablespoon of kaffir lime leaf finely chopped
- 6 cloves of garlic sliced
- 4 coriander root chopped
- half a tablespoon of shrimp paste
- 3 slices of galangal ginger of 1 inch each
- half a teaspoon of salt
- 1 teaspoon of white peppercorns
- 2 tablespoons roasted ground peanuts
Soak the dried chillies in water for 10 minutes and chop them up. Slice the lemon grass, ginger, garlic and chop the shallots and kaffir lime leaves.
The basic guideline in making the curry paste in a stone mortar and pestle is to pound ingredients in the following sequence adding them one at a time - Tough - Dry - Wet.
Start with the pepper and roasted peanuts. Pound them thoroughly in a mortar and pestle. Pound ingredients one at a time in the following sequence - lemon grass, dried chillies, salt, ginger, kaffir lime leaves, coriander root, garlic and shallots. Add the shrimp paste in the end.
Pound until you have a paste. Skip the shrimp paste if you want a vegetarian version.
Bangkok Thai Cooking Academy
1. Skip the shrimp paste if you want a vegetarian version.
1.Use the ingredients in sequence as instructed.
2.Keep the paste a little rough for the jungle curry paste. For all other pastes make it fine and smooth.
3.The curry paste can be used in small quantities for salads – needs to be lightly fried with garlic and chilies
4.Pounding is important. Pound and make a paste. Do not use a sideways motion as it will just make it more watery. Grinding in a mixer/grinder is an alternative but not as good as pounding to release the flavors.