Description
Unlock the secrets of Thai cuisine with our Panang Curry Paste recipe. This flavorful blend of aromatic spices and herbs will elevate your culinary creations. With a perfect balance of heat and sweetness, our Panang Curry Paste is the essential base for a rich and creamy Panang Curry. Whether you're a seasoned chef or a home cook, this recipe is sure to impress your taste buds and transport you to the vibrant streets of Thailand.
Ingredients
Scale
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon white peppercorns
- 10 dried red chilies, soaked and deseeded
- 1 teaspoon salt
- 5 cloves garlic, peeled
- 5 shallots, peeled
- 2 stalks lemongrass, finely chopped
- 1-inch piece galangal, peeled and sliced
- 1 teaspoon kaffir lime zest
- 1 teaspoon shrimp paste
Instructions
- Toast the Spices: Begin by toasting the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat. Stir constantly for about 3-4 minutes until they become fragrant. This step enhances the depth of flavor in your curry paste. Transfer the toasted spices to a mortar and pestle and grind them into a fine powder.
- Prepare the Chilies: Soak the dried red chilies in warm water for about 15 minutes to soften them. Once softened, drain and deseed the chilies. This process reduces the heat while retaining the chili's vibrant color and flavor. Combine the chilies with salt in a mortar and pestle and pound until a smooth paste forms.
- Blend the Aromatics: Add garlic, shallots, lemongrass, galangal, and kaffir lime zest to the chili paste. Pound the ingredients together until well combined and smooth. This step requires patience but ensures that the flavors meld beautifully. The aroma will start to fill your kitchen, promising a delicious outcome.
- Incorporate Shrimp Paste: Mix in the shrimp paste, ensuring it is well integrated into the curry paste. This ingredient adds a subtle umami flavor characteristic of authentic Panang Curry. Continue pounding until the paste is smooth and consistent.
- Final Blend: Transfer the mixture to a blender or food processor for a finer texture and blend until completely smooth. Add a small amount of water to help the blending process if needed. Your Panang Curry Paste is now ready to use or store.
- Store the Paste: Transfer the paste into an airtight container and store it in the refrigerator for up to one week, or freeze it for up to three months. This allows you to have homemade curry paste readily available for future culinary adventures.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sauces and Paste
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20 kcal
- Sugar: 0g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg