Panang curry paste
To make a Panang curry you need a good curry paste. They can be shop-bought, but making your own is well worth the effort. Also sometimes called Phanaeng curry paste, this is a traditional recipe from Southern Thailand.
Ingredients
Serves: 36
- 1 tablespoon peeled and chopped galangal
- 2 tablespoons thinly sliced lemongrass
- 6 kaffir lime leaves, chopped
- 2 tablespoons peeled and chopped coriander root
- 1 teaspoon salt
- 2 tablespoons black peppercorns, crushed
- 2 shallots, thinly sliced
- 5 cloves garlic, chopped
- 1 teaspoon fermented shrimp paste
- 1 tablespoon coriander seeds, toasted
- 1/2 teaspoon cumin seeds, toasted
- 4 pieces of mace, toasted
- 2 cardamom pods, toasted
- 4 green chillies, roasted
- 10 dried red chillies, soaked in water for 10 minutes and drained
Method
Prep:20min ›
Ready in:20min
- Pound all the ingredients together, incorporating them one at a time in a large mortar and pounding with a pestle until the paste is smooth. Alternatively, use a food processor or blender.
- Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.
Cook's note
Keep in mind that the best flavour comes from pounding all the ingredients in a mortar as the food processor oxidises the ingredients creating a muddy flavour. It is well worth the energy of clunking the pestle.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (2)
Fantastic. I make a batch, put it in a freezer bag and break off pieces as I need it. I also usually add peanuts as well to the paste. - 24 Oct 2013 (Review from Allrecipes SE Asia)