Panang Curry Paste.
This is the Panang curry paste my mother made from scratch every time, without measurement, without a written recipe. The roasted peanuts go in last. The shrimp paste gets toasted first. Everything else is patience and a mortar that has done this before. Make it once and you will understand why she never bought it in a tin.
Ingredients
- 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 release a rich, aromatic fragrance. This toasting process intensifies the flavors of the spices, crucial for creating a robust curry paste. Transfer the toasted spices to a mortar and pestle and grind them into a fine powder, enhancing the depth of flavor.
- Prepare the Chilies: Soak the dried red chilies in warm water for approximately 15 minutes until they soften. Once softened, drain and deseed the chilies to moderate their heat while preserving their vibrant color and essential flavor. Combine the chilies with salt in a mortar and pestle, pounding them into a smooth, fiery paste that forms the base of your curry.
- Blend the Aromatics: Add garlic, shallots, lemongrass, galangal, and kaffir lime zest to the chili paste in the mortar. With patient pounding, blend these aromatic ingredients together until they meld into a harmonious, fragrant mixture. The kitchen fills with enticing aromas, promising a delicious outcome with every stir.
- Incorporate Shrimp Paste: Integrate the shrimp paste into the aromatic mixture, ensuring it distributes evenly. This addition infuses the paste with a subtle umami richness characteristic of authentic Panang Curry. Continue pounding until the paste achieves a smooth, consistent texture that's essential for a well-balanced dish.
- Final Blend: Transfer the paste to a blender or food processor for a finer texture, blending until completely smooth. If needed, add a small amount of water to facilitate blending. This final step ensures a silky consistency ideal for incorporating into various recipes.
- Store the Paste: Place the finished Panang Curry Paste into an airtight container. Store it in the refrigerator for up to one week to maintain freshness, or freeze it for longer storage, up to three months. Having homemade curry paste on hand allows you to effortlessly enhance future culinary endeavors with authentic Thai flavors.
Notes
The mortar and pestle is not optional for the best result. A food processor will give you a paste but it will be wet and slightly coarse. The mortar builds heat through friction as you work, which releases the oils differently. If you must use a processor, pulse rather than blend continuously, and add a tablespoon of water only if needed to keep it moving.
The paste keeps for two weeks in the refrigerator in a sealed jar with a thin layer of oil pressed over the surface. For longer storage, freeze in tablespoon portions. It goes directly from frozen into the pan — no thawing needed.
Dried long red chilies vary in heat. Thai ones are hotter than Mexican guajillo or New Mexico chilies, which are common substitutes. Start with the amount in the recipe and adjust to your heat tolerance. You can always add chili flakes to the finished curry.
This recipe makes enough paste for two to three batches of Panang curry. The work is the same whether you make a little or a lot. Make a full batch. You will be glad you did.
Nutrition
Serving: 1tablespoonCalories: 20kcalCarbohydrates: 5gProtein: 1gSaturated Fat: 0.5gSodium: 200mgFiber: 1g
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