Name: Panang Curry Paste
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: Dried red chile peppers - 10; Green chile peppers - 4 large; Coriander seeds - 1 tablespoon; Cumin seeds - ½ teaspoon; Mace - 4 pieces; Cardamom - 2 pods; Shallots, thinly sliced - 2; Garlic, chopped - 5 cloves; Thinly sliced lemongrass - 2 tablespoons; Peeled and chopped cilantro root - 2 tablespoons; Crushed black peppercorns - 2 tablespoons; Makrut lime leaves, thinly sliced - 6; Peeled and chopped galangal - 1 tablespoon; Shrimp paste - 1 teaspoon; Salt - 1 teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Panang Curry Paste

1. Dried red chile peppers - 10

2. Green chile peppers - 4 large

3. Coriander seeds - 1 tablespoon

4. Cumin seeds - ½ teaspoon

5. Mace - 4 pieces

6. Cardamom - 2 pods

7. Shallots, thinly sliced - 2

8. Garlic, chopped - 5 cloves

9. Thinly sliced lemongrass - 2 tablespoons

10. Peeled and chopped cilantro root - 2 tablespoons

11. Crushed black peppercorns - 2 tablespoons

12. Makrut lime leaves, thinly sliced - 6

13. Peeled and chopped galangal - 1 tablespoon

14. Shrimp paste - 1 teaspoon

15. Salt - 1 teaspoon

How to cook deliciously - Panang Curry Paste

1. Stage

Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.

2. Stage

Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.

3. Stage

Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.