Prep 20 mins
Cook 0 mins
This is a very traditional Thai Panang Curry Paste. It only takes about 2 tablespoons for most dishes. You can freeze the rest for future use. The first person to review this made numerous substitutions. I am so glad she made it anyway. I, strongly, believe if you don't have an ingredient - SUBSTITUTE!!! It is so much better than not trying something new.
- 2 dried arbol chiles, stemmed (or other)
- 2 dried guajillo chilies, stemmed (or other)
- 2 fresh lemongrass, stalks bottom 4-inch only thinly sliced
- 44.37 ml roasted peanuts
- 29.58 ml chopped peeled fresh galangal (or frozen, thawed or ginger)
- 6 kaffir lime leaves, finely chopped (fresh or frozen or a bit of lemon juice and rind)
- 1 large shallot, chopped (or onion)
- 4 garlic cloves, chopped
- 2 fresh serrano chilies, chopped (or other hot chile)
- 7.39 ml ground coriander
- 4.92 ml kosher salt
- 2.46 ml ground cumin
- 2.46 ml fresh ground black pepper
- Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes.
- Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms.
- Place on sheet in tablespoon lumps to freeze. Then place in airtight bag. Can be made 2 months ahead.
I've only had panang curry one other time at a restaurant and I've been dying to make it since! I could not find all the ingredients for this recipe, but tried to sub the best I could. I used regular dried red chilis and jalapenos for the peppers, ginger for the galangal, dried onion for the shallots and a tiny bit of lemon juice for the kaffir leaves. I promise I would never have given this a poor review if it had not turned out. But even with all these substitutions I had to make, it was wonderful!