Panang Curry Paste Recipe

Panang Curry Paste Recipe

  • 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 kaffir lime leaves, chopped
  • 1 tablespoon peeled and chopped galangal
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt
  1. Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
  2. Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
  3. Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.
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