Panang Curry Paste

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

Ingredients

• 1 teaspoon salt
• 5 cloves garlic, chopped
• 1 tablespoon coriander seeds
• 2 pods cardamom
• 2 shallots, thinly sliced
• 6 makrut lime leaves, thinly sliced
• 10 dried red chile peppers
• 4 large green chile peppers
• 4 pieces mace
• 2 tablespoons thinly sliced lemongrass
• 2 tablespoons peeled and chopped cilantro root
• 2 tablespoons crushed black peppercorns
• 1 tablespoon peeled and chopped galangal
• 1 teaspoon shrimp paste
• 0.5 teaspoon cumin seeds

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.