Featured in Thai Recipe Components:
Panang Curry Paste

Panang Curry Paste

You'll know Panang paste by its golden orange color and the flavors of mace, cardamom, and toasted seeds.

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Ingredient List:

• 10 - 15 Sun-dried Thai Long Chilies
  (mild red chilies)
• 3 - 4 Sun-dried Green Thai Long Chilies
  (unripened, dried)
• 3 - 4 Red Shallots
  (chopped, about 3 Tablespoons)
• 10 large cloves Garlic
  (finely chopped, about 2 Tablespoons)
• 2 Stalks Lemongrass
  (finely sliced, about 2 Tablespoons)
• 1 two inch piece Galangal
  (Grated, about 2 teaspoons)
• 8 Corriander Roots
  (chopped, about 2 teaspoons)
• 1 Kaffir Lime
  (grated peel, about 2 teaspoons)
• 3 - 4 pieces Mace
• 2 - 3 Cardamom Pods
• 2 teaspoons Corriander Seeds
• 1 teaspoon Cumin seeds
• 1/2 teaspoon black Peppercorns
• 1/2 teaspoon Salt
• 1 teaspoon Shrimp Paste

Basic Directions:

Toast the cumin, coriander, mace, cardamom, and green chilies until lightly browned and aromatic.

Remove the seeds form the chilies, then grind them up with all the dried spices using a vegetable chopper or by hand with a mortar and pestle. Set this aside.

Chop and prepare all the fresh herbs, grind then together as fine as you can. Add the dry ingredients, salt, and shrimp paste one at a time and continue grinding until you have a smooth and creamy paste.

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