26min 4 ppl
Panang Curry Paste
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 5 steps
Medium: 31–60 min or 7–12 steps
140 kcalper person
Protein 2g
Carbs 8g
Fats 11g
About this dish
A drier, nuttier cousin of red curry paste, deepened with roasted peanuts and fragrant makrut lime — the base for a rich, clingy panang curry.
Allergy Info
Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Thai shallotspeeled and roughly chopped5
- Garlic clovespeeled6 cloves
- Galangalpeeled and thinly sliced15 g
- Lemongrass stalkstough outer layers removed, finely sliced2 stalks
- Makrut lime leavesstems removed, finely shredded4 leaves
- Coriander rootscraped clean and chopped8 g
Dried Goods
- Roasted peanuts30 g
Spices & Seasonings
- Dried Red Chilliessoaked in warm water for 10 minutes, drained8
- Coriander Seedstoasted1 tbsp
- Cumin Seedstoasted1 tsp
- White pepper1 tsp
- Salt1 tsp
Oils & Condiments
- Vegetable Oilto loosen the paste2 tbsp
Utensils
- Mortar and pestle
- Frying pan
- Chopping board
- Sharp knife
Method
1
Toast the coriander seeds and cumin seeds in a dry frying pan over medium heat for 2 minutes until fragrant, then tip into a mortar.
Approx. 3 minutes
2
Grind the toasted seeds with the white pepper and salt to a fine powder.
Approx. 3 minutes
3
Drain the soaked chillies and finely slice them with the shallots, garlic, galangal, lemongrass and coriander root.
Approx. 10 minutes
4
Add the chillies, shallots, garlic, galangal, lemongrass, coriander root, lime leaves and roasted peanuts to the mortar in batches, pounding each addition to a paste before adding the next.
Approx. 15 minutes
5
Pound in the ground spice mix and vegetable oil until the paste is smooth with no large pieces remaining.
Approx. 5 minutes
