Panang Curry Paste
Description
Use this Panang curry paste made from scratch with lemongrass, lime leaves, chile peppers, shrimp paste, and galangal to make an authentic Thai curry.
Ingredients
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10 dried red chile peppers
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4 large green chile peppers
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1 tablespoon coriander seeds
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1/2 teaspoon cumin seeds
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4 pieces mace
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2 pods cardamom
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2 shallots, thinly sliced
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5 cloves garlic, chopped
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2 tablespoons thinly sliced lemongrass
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2 tablespoons peeled and chopped cilantro root
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2 tablespoons crushed black peppercorns
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6 makrut lime leaves, thinly sliced
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1 tablespoon peeled and chopped galangal
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1 teaspoon shrimp paste
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1 teaspoon salt
Directions
1
Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
2
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
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. The past will keep in the refrigerator for several weeks.