Thai Panang Curry Paste Recipe
Learn how to make an authentic Thai panang curry paste at home that's rich and peanutty. Perfect for Thai curries, and ready in just 30 minutes!
Ingredients
- 1 ounce galangal
- 0.2 ounces salt
- 0.15 oz coriander seeds
- 0.15 oz cumin
- 1.8 ounce lemongrass
- 0.7 ounces dry red spur chilies
- 5 dried chilies
- 1.8 ounce shallots
- 1.8 ounce garlic
- 0.2 ounces kaffir lime zest
- 0.7 ounces shrimp paste
- 1 tablespoon roasted peanuts
Instructions
- First, slice and soak the dry red spur chilies in water for about 10 minutes. This softens them for easier pounding, but note that it may reduce the paste's shelf life. Remember to store the finished paste in the fridge or freezer.
- Slice the galangal, lemongrass, dried chilies, shallots, and garlic into thin slices.
- Lightly toast the coriander seeds and cumin in a skillet over medium heat for approx 30 seconds.
- Pound the dry ingredients first: the galangal, salt, toasted coriander seeds, cumin, and lemongrass until they form a coarse mixture.
- Add in the remaining ingredients and continue to pound until you get a smooth paste.
Notes
- This recipe yields 8.50 oz of panang curry paste.
- You can store the leftovers in your fridge or freezer for later use.
Calories: 42kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 28mg | Sodium: 343mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
