Thai Panang Curry Paste

Making your own Thai curry paste is super easy and will taste WAY better than the store bought stuff. You can make a large batch of this in advance and keep it in your fridge for up to 2 weeks or in the freezer for several months.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

(Optional, but will yield more flavour) Toast the coriander seeds and white peppercorns in a pan until fragrant.

Step 2

Grind the coriander seeds and white peppercorns in a mortar and pestle or spice grinder.

Step 3

Soak the dried red chillies in hot water for 20-30 minutes to soften them.

Step 4

Cut the soaked chillies into small pieces and add them to a mortar and pestle (or food processor) and combine the ingredients. Pounding in a mortar and pestle will release more flavourful compounds from the ingredients, but will take longer (10-15 min).

Step 5

Jar up the paste and store in the fridge for up to 2 weeks or in the freezer for several months.