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    You are in: Home / Recipes / Paneang Curry Paste Recipe
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    Paneang Curry Paste

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef #208121's Note:

    From Thai Food- David Thompson

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    Ingredients:

    Servings:

    Units: US | Metric

    • 59.16 ml peanuts (boiled or roasted and cooled)
    • 10 long dried Thai chiles, stemmed and soaked
    • 1.23 ml salt
    • 4.92 ml coriander, root scraped and chopped
    • 22.18 ml galangal, grated
    • 14.79 ml lemongrass, chopped
    • 44.37 ml shallots, chopped
    • 29.58 ml garlic, chopped
    • 1 nutmeg, coarsely pounded and briefly roasted

    Directions:

    1. 1
      Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender).
    2. 2
      Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions.
    3. 3
      This is an adopted recipe.

    Browse Our Top Herb and Spice Mixes Recipes

    Ratings & Reviews:

    • on January 01, 2004

      55

      I use this exact recipe many times. I mainly use it with seafood. Great with prawns/shrimp or a meaty fish like swordfish. I have used this curry paste with: Crocodile meat. YUM. Thank you Mean Chef for posting this recipe. By the way, I would love to eat a meal cooked by you.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Paneang Curry Paste

    Serving Size: 1 (44 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 125.0
     
    Calories from Fat 78
    62%
    Total Fat 8.7 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 297.2 mg
    12%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.7 g
    3%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    dried Thai chiles

    galangal

    nutmeg

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