About this recipe: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.
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
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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.
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.