Panang Curry Paste

This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.

You will need:

• 10 dried red chile peppers
• 4 large green chile peppers
• 1 tablespoon coriander seeds
• ½ teaspoon cumin seeds
• 4 pieces mace
• 2 pods cardamom
• 2 shallots, thinly sliced
• 5 cloves garlic, chopped
• 2 tablespoons thinly sliced lemongrass
• 2 tablespoons peeled and chopped cilantro root
• 2 tablespoons crushed black peppercorns
• 6 makrut lime leaves, thinly sliced
• 1 tablespoon peeled and chopped galangal
• 1 teaspoon shrimp paste
• 1 teaspoon salt

Instructions:

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

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.

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.

Prep Time: 20 mins/Cooking Time: 2 mins/ Total Time: 22 mins

Servings: 6

Calories: 53.7