Recipe: Perfect Homemade Thai red panang curry paste

Homemade Thai red panang curry paste.

Homemade Thai red panang curry paste You can cook Homemade Thai red panang curry paste using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Homemade Thai red panang curry paste

  1. It’s 5-6 of big dry red chillies (copped).
  2. It’s 5-6 of fresh red chillies (finely chopped).
  3. Prepare 1 tsp of thai shrimp paste.
  4. Prepare 5-6 clove of garlic.
  5. It’s 5 of small shallots.
  6. Prepare 1 tbsp of fresh Coriander roots (finely chopped) – you can use powder version or stalk.
  7. You need 1 tbsp of galangal (finely chopped).
  8. It’s 1 tbsp of lemongrass (finely chopped, use only 2/3 of it start from the root).
  9. You need 1 tsp of Kaffir lime peel.
  10. Prepare 1 tsp of ground white or black pepper.
  11. It’s 1 tsp of ground coriander.
  12. It’s 1 tsp of ground cumin.
  13. You need 1 tsp of salt.
  14. Prepare 2 tbsp of cashew nuts.

Homemade Thai red panang curry paste instructions

  1. Cut dry chilli into big pieces and soak in warm water for about 15-20. Drain the water off.
  2. Pound fresh chilli, garlic, shallots, dry chilli together and add some salt to help the paste combine in a pastel and mortar. Then add lemongrass, galangal and pound them in until it form a rough paste. Transfer to a food processor or blender and add the rest of the ingredient. Blitz the ingredients until it form a thick paste..
  3. Store it in the clean jar or put in the ice cube and freeze them. You can keep it in the fridge for 3 months or freeze for a year..
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