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Homemade Panang Curry Paste

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PREP TIME
25 min
COOKING TIME
5 min
TOTAL TIME
30 min
SERVINGS
12 servings
Thai
Homemade Panang Curry Paste
Ingredients
  • 10 dried red chile peppers
  • 4 large green chile peppers
  • 1 tablespoon coriander seeds
  • 1/2 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 makrut lime leaves, thinly sliced
  • 1 tablespoon peeled and chopped galangal
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt
Instructions
1
Soak the red chile peppers in a bowl filled with warm water for about 10 minutes, allowing them to become rehydrated. Drain the peppers and set them aside.
2
In a large skillet, heat dry ingredients such as green chile peppers, coriander seeds, cumin seeds, mace, and cardamom over medium heat. Allow them to toast until fragrant, taking approximately 2 to 3 minutes.
3
Transfer the rehydrated red chile peppers and toasted spices to a mortar. Add ingredients like shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Use a mortar and pestle to pound the mixture together until it forms a coarse paste.
4
This paste can be stored in the refrigerator for several weeks.