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Panang Curry Paste
At a Glance
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 1.00 Cup
Categories
- Condiment
- Thai
- Food processor
- Easy
- Food Processor
Dietary
- Vegan
Allergens
- Peanuts
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Panang Curry Paste brings together 2 dried arbol chiles, stemmed (or other), 2 dried guajillo chilies, stemmed (or other), 2 fresh lemongrass, stalks bottom 4-inch only thinly sliced in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 1 servings.
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Equipment
Medium bowl, mini-processor, sheet pan, airtight bag
Ingredients
- 2 dried arbol chiles, stemmed (or other)
- 2 dried guajillo chilies, stemmed (or other)
- 2 fresh lemongrass, stalks bottom 4-inch only thinly sliced
- 3 tablespoons roasted peanuts
- 2 tablespoons 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)
- 1 1/2 teaspoons ground coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fresh ground black pepper
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Instructions
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.
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