Dry Curry Paste Panaeng Recipes

DRY CURRY PASTE (PANAENG)

Make and share this Dry Curry Paste (Panaeng) recipe from Food.com.

Provided by Latchy

Categories Thai

Time 20m

Yield 6 tablespoons

Number Of Ingredients 10

Dry Curry Paste (Panaeng) image

Steps:

Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
You should have about 6 tablespoons.

Ingredients

10 dried long red chilies, deseeded and chopped
5 shallots, chopped
2 tablespoons chopped garlic
2 stalks lemongrass, chopped (only the white part)
1 inch galangal, chopped
1 teaspoon coriander powder
1 teaspoon ground cumin
3 coriander roots, chopped
1 teaspoon shrimp paste
3 tablespoons roasted peanuts

PANANG CURRY PASTE

This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.

Provided by Wiley

Categories Side Dish Sauces and Condiments Recipes

Time 22m

Yield 6

Number Of Ingredients 15

Panang Curry Paste image

Steps:

Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
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.
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.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 11.9 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 399.5 mg, Sugar 3.1 g

Ingredients

10 dried red chile peppers
4 large green chile peppers
1 tablespoon coriander seeds
½ teaspoon cumin seeds
4 pieces mace
2 pods cardamom
2 shallots, thinly sliced
5 cloves garlic, chopped
2 tablespoons thinly sliced lemongrass
2 tablespoons peeled and chopped cilantro root
2 tablespoons crushed black peppercorns
6 kaffir lime leaves, chopped
1 tablespoon peeled and chopped galangal
1 teaspoon shrimp paste
1 teaspoon salt

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