Thai Panang Curry Paste

Name: Thai Panang Curry Paste
Prep time: 30 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 2 stalks lemongrass (white part); 2 tbsp galangal, chopped; 1/4 cup shallot, chopped; 6 cloves garlic, chopped; 2 tsp shrimp paste; 1/2 tsp white peppercorns; 30 g dried red chillies, soaked; 1/2 tsp coriander seed; 1 kaffir lime peel; 2 tbsp roasted peanuts

5 steps

Prep:30min

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.

Updated at: Fri, 26 Jul 2024 10:52:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories147.4 kcal (7%)

Total Fat7 g (10%)

Carbs20.9 g (8%)

Sugars2.8 g (3%)

Protein6.2 g (12%)

Sodium458.3 mg (23%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 stalkslemongrass

2 Tbspgalangal

¼ cupshallot

2 tspshrimp paste

½ tspwhite peppercorns

30gdried red chillies

soaked

½ tspcoriander seed

1kaffir lime peel

2 Tbsproasted peanuts

Instructions

Step 1

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

white peppercorns½ tsp

coriander seed½ tsp

Step 2

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

white peppercorns½ tsp

coriander seed½ tsp

Step 3

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

dried red chillies30g

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).