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Panang Curry Paste

[heart_this] · Nov 11, 2007 · 4 Comments

Panang Curry Paste

I recently tried and really enjoyed Thai style curry. I used a store bought jar of Thai curry paste which was pretty good but I wanted to try to make my own. I picked up a copy of “The Big Book of Thai Curries” which has a lot of great looking curries in it. I decided that I would start with the panang curry paste because it had peanuts and sounded interesting. I was lacking many of the ingredients required for the curry paste and went I went off in search of them. In the end I was unable to find the galangal which I replaced with ginger or the kaffir lime which I replaced with a regular. I was able to find the shrimp paste which is included in all of the curries in the book. The panang curry paste looked pretty good but the shrimp paste made it smell. With the curry paste made the next step is to use it to make a curry.
12/14/2007 – Update – I froze some of the curry paste in individual serving sizes and they came out of the freezer in good condition.

Panang Curry Paste

Panang Curry Paste

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 2
ingredients
  • 5 dried red chilies (toasted)
  • 1/2 teaspoon salt
  • 1 large shallot
  • 4 large cloves garlic
  • 1 tablespoon galangal (or ginger)
  • 2 stalks lemongrass (peeled, lower 2 inches)
  • 1 tablespoon kaffir lime zest (or lime)
  • 1 tablespoon cilantro root
  • 1 teaspoon white peppercorns (toasted and ground)
  • 2 teaspoons coriander seeds (toasted and ground)
  • 1 teaspoon cumin seeds (toasted and ground)
  • 2 tablespoons roasted peanuts (toasted and ground)
  • 1 tablespoon shrimp paste
directions
  1. Mash everything with a mortar and pestle or puree everything in a food processor.
Use in:
Thai Spicy Peanut Sauce
Panang Kung (Prawn Panang Curry)
Panang Curried Pumpkin and Prawn Soup
Moo Satay (Pork Satay) with Curried Peanut Sauce
Panang Moo Yang (Curried Pork Chops)
Penang Gai (Chicken Penang Curry)

Similar Recipes:
Red Curry Paste
Thai Green Curry Paste
Massaman Curry Paste

Curry, Food, Gluten-free, Recipe, Shrimp, Thai

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Reader Interactions

Comments

  1. Anonymous says

    November 11, 2007 at 4:33 pm

    Hi. If you are interested in Thai cooking try this website
    http://www.thaifoodtonight.com
    It’s got about 30 recipes each one with a cooking video to go along
    Good if you like to try cooking Thai food at home

    Reply
  2. Daniel Gardner says

    November 11, 2007 at 9:49 pm

    Thai curries are some of the tastiest around. If you want to try something that is absolutely divine, try massamun (sometimes spelled ‘musamun’ or ‘mussamun’) curry. It has a bit of sweetness, but not much. It’s a yellowy-orange color. You will really love it. Goes great with chicken, pork, beef, or tofu. If you love panang, you’ll go ga-ga over massamun.

    Reply
  3. Kevin says

    November 13, 2007 at 12:57 am

    The massamun curry sounds interesting. I will look it up.

    Reply
  4. Elaine Kwok says

    March 3, 2011 at 4:54 pm

    I just made this last night based on your recipe. INCREDIBLE!

    Thanks for showing me how easy it is to make curry from scratch!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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