Panang Curry Paste Recipe

Panang Curry Paste

Panang curry is among the most popular and recognizable dishes in Thailand. Because it is generally considered to be more mild than other curries and is made with coconut cream, it can be enjoyed by people who do not normally eat spicy foods. The base seasoning for Panang is our Kaeng Panang curry paste. As you become more familiar with Thai foods, you'll recognize Panang paste from its golden orange color and the flavors of mace, cardamom, and toasted seeds. Like all Thai curries, the paste starts with fresh herbs such as lemongrass, galangal root, kaffir lime, and corriander. It's when we add the particular spices that each takes on its distinct flavor and aroma.

Yield: 6 - 8 Tablespoons
Prep time: 30 Minutes
Ready in: 30 Minutes

Ingredients:
  • 10 - 15 Sun-dried Thai Long Chilies
  • 3 - 4 Sun-dried Green Thai Long Chilies
  • 3 - 4 Red Shallots
  • 10 large cloves Garlic
  • 2 Stalks Lemongrass
  • 1 two inch piece Galangal
  • 8 Corriander Roots
  • 1 Kaffir Lime
  • 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:

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

2) 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.

3) 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.

For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=119