Panang Curry Paste

panang paste resized
Panang Curry Paste 

RECIPE:

EQUIPMENT

  • mortar & pestle or food processor

INGREDIENTS

  • 1 tbsp Galanga, chopped
  • 1 tbsp Lemongrass, chopped
  • 1 tbsp Garlic, chopped
  • 1 tbsp Shallot, chopped
  • 1 tbsp Coriander root, chopped
  • 1 tsp Kaffir lime skin, chopped
  • 5 Dry red spur chilis, deseeded, sliced and soaked
  • 1 tsp Shrimp paste

DRY SPICES:

  • 1 tsp White peppercorns
  • 1 tbsp Roasted peanuts
  • 1 tsp Salt

INSTRUCTIONS

  • Remove seeds from dry spur chilis, cut up, and soak in warm water. Set aside
  • In mortar, add peppercorns and pound to a powder
  • Add soaked spur chilis (without the water), salt, and smash to a paste.
  • Add galanga and lemongrass, smash to a paste.
  • Add coriander root and Kaffir lime skin and smash to a paste.
  • Add shallots and garlic and smash again
  • Add peanuts and shrimp paste. Smash to a paste and now finished.
  • Place in a covered bowl and refrigerate.
IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.

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