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COMPLETE LIST OF SPICES
Panang Curry Paste (Nam Phrik Kaeng Panaeng)

Panang Curry Paste (Nam Phrik Kaeng Panaeng)

Featured Spices
2 teaspoons coriander seeds, roasted
1/2 teaspoon cumin seeds, roasted
3 pieces of mace, roasted
2 tablespoons garlic, crushed
2 Thai cardamom pods, roasted
1 tablespoon coriander root, chopped
3 tablespoons shallots, chopped
1 teaspoon kaffir lime rind, soaked and chopped
2 tablespoons lemongrass, chopped
2 teaspoons ground galangal
1 teaspoon shrimp paste
3 long green chillies, roasted until brown
1/2 teaspoon black peppercorns
12 dried red chillies, seeds removed and soaked in water for 10 minutes
1/2 teaspoon sea salt

Panang curry paste is as rich and bright in flavor as it is color. The vibrant red hue comes from a large handful of red chilis. For our recipe we are using dried Thai chilis for heat. We balance the spicy hotness of red chilis with bright notes of coriander, mace and cardamom, and the tanginess of kaffir lime rind, lemongrass and galangal. Then we add the rich, savory flavors of shrimp paste, shallots and garlic.

Making this paste at home requires time and love, but is so worth the effort, because it tastes so much better than store bought and can be used is a number of tasty dishes. You can throw everything into a food processor if you like, but the traditional way to make panang curry paste is with mortar, pestle and mashing power. For extra credit, toast the spices slightly in a dry pan to release their aromas before grinding and mashing.

Making panang curry paste

Mix the following and grind into a powder using a mortar and pestle.
coriander seeds
cumin seeds
mace
long green peppers
cardamom pods
black peppercorns

Then add the rest of the ingredients and pound for about 10 minutes until the paste is smooth.

If you do not own a mortar & pestle, a food processor/blender would also suffice.

Summary
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Recipe Name
Panang Curry Paste (Nam Phrik Kaeng Panaeng)
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