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
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Tshwarelo Mereyabone
[email protected]Meh.
Amy Meronk
[email protected]This paste is a bit pricey, but it's worth it.
Helen Fuller-McKinney
[email protected]I'll definitely be buying this paste again.
Afghan Sid
[email protected]This paste is easy to use and makes a great curry.
Jerry Rackley
[email protected]I'm a big fan of Thai food, so I was excited to try this paste. It didn't disappoint! The curry I made with it was delicious and authentic.
Muheki Accra
[email protected]This paste is a great value for the price. It's not the best paste I've ever used, but it's definitely good enough for everyday cooking.
Yashfa Naeem
[email protected]This paste is okay, but I've had better. The curry I made with it was a bit too sweet for my taste. I think I'll try a different brand next time.
Thomas Ekpor
[email protected]I was so excited to try this paste, but I was disappointed. The curry I made with it was bland and lacked flavor. I followed the recipe exactly, so I'm not sure what went wrong.
Kerry Jones
[email protected]This paste is a must-have for any Thai food lover. It's so versatile and can be used to make a variety of dishes. I love using it to make panang curry, but it's also great in stir-fries and noodle dishes.
Juliete Solis
[email protected]I'm not usually a fan of panang curry, but this paste made me a believer! The curry was so flavorful and complex, and the paste was easy to use. I'll definitely be making this again.
Amanda Hanley
[email protected]This paste is a game-changer! I used it to make a panang curry for my friends and they all raved about it. The curry was so flavorful and creamy, and the paste was easy to use. I'll definitely be using this paste again.
Gerald Benson
[email protected]This is one of the tastiest curry pastes I've ever used. I made a panang curry with it and it turned out amazing! The paste is so flavorful and aromatic, and it gives the curry a perfect balance of sweet, sour, and spicy.