Use this Panang curry paste made from scratch with lemongrass, lime leaves, chile peppers, shrimp paste, and galangal to make an authentic Thai curry.
Preparation Time
25 mins
Cooking Time
5 mins
Total Time
30 mins
Calories
54 Calories
Recipe Instructions
Step 1
Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
Step 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.
Step 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.