Panang Curry Paste



2 T Dried chilies, soaked in water and sliced

1 stock Lemongrass, cut at an angle about 1/2” length

1 slice Galangal ginger, finely sliced

1 t Shallots, finely chopped

1 slice Kaffir lime zest finely sliced

1 clove Garlic, sliced

1 Coriander root, chopped

1 t White pepper corn

¼ t Salt

¼ t Shrimp paste

1 T Roasted ground peanuts


1.Pound white pepper corn in a mortar & pestle. Then add dried chili and salt, pound together

2. Add lemongrass, galangal

3. Kaffir lime, coriander root.

4. Add garlic and shallot pound until become find paste.

5. Add ground peanut and shrimp paste, continue to pound.
Simple—combine all ingredients in mortar. Using pestle, pound until you have a fine paste. Optional—you can use a food processor, but the mortar & pestle is preferred. The paste will last at least a month in a refrigerator if stir-fried in the oil first.