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Panang Curry Paste Recipe

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This recipe for Panang Curry Paste is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon oil
1 tablespoon water
2 ½ tablespoons Thai chili powder or 2 to 4 dried chilies (to taste)
1 teaspoon shrimp paste (Kapee or Kapi), wrapped in foil
1 teaspoon coriander seeds, toasted and freshly ground
1 teaspoon cumin seeds, toasted and freshly ground
½ teaspoon white pepper, freshly ground
1 teaspoon salt
½ inch galangal, sliced thinly then chopped
1 stalk lemongrass, use only the part with purple rings, sliced thinly then chopped
1 tablespoon cilantro roots or stems
2 shallots, sliced
2 cloves garlic, chopped
2 tablespoons roasted peanuts
1 teaspoon makrut lime zest (substitute ½ teaspoon of lime zest and add ¼ teaspoon of makrut lime leaf, chopped finely)
Directions:
Directions:
Cut along the length of the chili pods, if using, and remove all the seeds and membranes. Wash them thoroughly and cut them to about ½ to 1-inch in length. Soak them in cold water for at least 10 minutes.

Meanwhile, roast shrimp paste in the oven for 10 minutes or until fragrant. As an alternative, toast in a dry skillet for the same amount of time along with other spices.

Add all the ingredients to a blender jar and blend until smooth.

If you have a Thai mortar and pestle, you can make the curry paste in the traditional method, excluding the water.

 

 

 

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