Published: by Absolutely Recipes, in the recipes category.

Thai Panang Curry Paste (Prik Gaeng Panang) Recipe.

Ingredients:

7 dried spur chiles (about 9g total), stemmed and seeded
2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 20g sliced lemongrass)
One 2 1/2-inch piece fresh galangal, peeled and thinly sliced (about 1 TBSP; 10g)
1 1/2 TSPs (3g) finely grated makrut lime zest from 3 makrut limes (optional, see note)
2 coriander roots (8g), cleaned and thinly sliced
2 garlic cloves (10g), thinly sliced
1 small shallot (20g), thinly sliced
1 TSP (10g) Thai shrimp paste
2 TBSPs (25g) roasted unsalted peanuts
1/2 piece (6g) whole nutmeg
2 TSPs (4g) whole coriander seeds
1/2 TSP whole cumin seeds
1/2 TSP white peppercorns

Recipe Instructions:

Place spur chiles in a small heat-resistant bowl and add enough hot water to cover.
Steep until softened, 10 to 15 minutes.
Transfer rehydrated chiles to a granite mortar and pestle and pound until pulverized, 3 to 5 minutes.

Back To Main Recipe List...