Best 3 Panang Curry Paste Recipes
Panang curry paste is a flavorful and aromatic ingredient that adds a unique and authentic touch to Thai cuisine. Made from a blend of herbs, spices, and aromatics, this paste forms the base of many popular Thai dishes, including panang curry, a rich and creamy curry known for its complex flavors and smooth texture. Whether you're a seasoned cook or just starting to explore Thai cooking, understanding how to use panang curry paste can open up a world of culinary possibilities. This article will guide you through the essential steps of using panang curry paste, providing tips and tricks to help you create delicious and authentic Thai dishes at home.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Wiley
Categories Side Dish Sauces and Condiments Recipes
Time 22m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 11.9 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 399.5 mg, Sugar 3.1 g
PANANG CURRY PASTE
A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.
Provided by Bon Appétit Test Kitchen
Categories Sauce Peanut Lemongrass Chile Pepper Bon Appétit
Yield Makes 3/4 cup
Number Of Ingredients 13
Steps:
- Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.
PANANG CURRY PASTE
A lot of people find comfort and time savings using a prepared curry paste while this recipe is easy and keeps awhile in the refrigerator. Add to prepared noodles or stir into a coconut milk mixture. Use as you would prepared curry paste even though this one will be fresher.
Provided by Member 610488
Categories Vegetable
Time 5m
Yield 1 2/3 cups
Number Of Ingredients 9
Steps:
- Put everything into a food processor and blend until smooth. There will be green flecks from the cilantro. Taste, it should be tomato with a sharp after-bite of "heat". If it is too acid from the tomato paste, add more salt and pepper. Maybe it's not hot enough, add more sambal. If it's not herby enough, then add more cilantro and blend again. The ground caraway gives that low, back of the tongue smoothness to the curry. If you don't taste that, then add more caraway.
- So, you really should be able to taste all the ingredients both separately and as a whole, that is, you will be able to identify the flavors as being what they are within the context of the whole of the panang paste. Remember, this is the base for the dish, so it is going to be intense.
Tips:
- Use authentic ingredients: To achieve the best flavor, use authentic Thai ingredients such as lemongrass, galangal, kaffir lime leaves, and shrimp paste. If you can't find these ingredients at your local grocery store, you can order them online or at an Asian grocery store.
- Toast the spices: Toasting the spices before using them will release their flavor and aroma. You can toast the spices in a dry skillet over medium heat for a few minutes, or you can roast them in the oven at 350 degrees Fahrenheit for 10-15 minutes.
- Don't overcook the curry: Panang curry is a quick-cooking dish, so it's important not to overcook it. Overcooked curry will become tough and chewy. Simmer the curry for 15-20 minutes, or until the chicken or beef is cooked through.
- Serve with rice or noodles: Panang curry is traditionally served with rice or noodles. Jasmine rice is a good choice for panang curry, but you can also use brown rice or sticky rice. If you're using noodles, you can use rice noodles, egg noodles, or udon noodles.
Conclusion:
Panang curry is a delicious and versatile dish that can be made with a variety of ingredients. It's a great choice for a quick and easy weeknight meal. With its creamy, flavorful sauce and tender chicken or beef, panang curry is sure to please everyone at the table.
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