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I made it!
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Craving authentic panang curry? Don’t use store-bought panang curry paste. Instead, make the panang curry paste at home for the most fragrant Thai food experience ever!

Most of the exotic ingredients needed for this paste are easily available in ethnic stores and online. We found that some ingredients could also be respectably substituted. For example, you can switch galangal root with ginger and kaffir lime zest with regular lime zest. You can also freeze the paste in small amounts and use it for a few months. We used food processor to make finer paste and with less effort, but the paste we made using a mortar and pestle somehow made the curry a lot more flavorful. Maybe it was because of all the extra hard work! That spicy aroma lingered a lot longer too.

No matter how you make the panang curry paste, we strongly suggest that you try a recipe below and see the difference yourself. Rate this post and hit the ‘I made it’ button above.

Here are the recipes:

Channel: Pailin’s Kitchen
Length: 7:43
Level of ease: Easy
Cooking method: Mortar and pestle
Ingredients:

Garlic
Shallots
Lemongrass
Galangal
Cilantro root
Kaffir lime zest
Coarse sea salt
Dry chili peppers
Shrimp paste
While peppercorns
Toasted cumin seeds (optional)
Toasted coriander seeds (optional)
Roasted peanuts (optional)

Channel: Thai Cookbook TV
Length: 10:36
Level of ease: Intermediate
Cooking method: Stove, food processor, mortar and pestle
Ingredients:

Cardamom
Mace
Cumin seeds
Coriander seeds
Black peppercorns
Lemongrass
Red shallots
Galangal
Kaffir lime peel
Salt
Garlic
Sun-dried green Thai long chilies
Sun-dried red Thai long chilies (mild)
Shrimp paste
Lemongrass
Coriander roots

Channel: Daily Dish
Length: 1:08
Level of ease: Easy
Cooking method: Mortar and pestle
Ingredients:

Cumin seeds
Coriander seeds
Dried bird’s eye chili
Dried red chili
Salt
Pepper
Lemongrass
Galangal
Kaffir lime zest
Coriander root
Shallot
Garlic
Shrimp paste

Channel: Goodbyegrains
Length: 8:04
Level of ease: Easy
Cooking method: Food processor
Ingredients:

California dried chili
Galangal root
Lemongrass
Lime leaves
Garlic
Shallot
Ground cumin
Turmeric powder
Ground Coriander
Ground Cardamom
Shrimp paste

Channel: Richard Blaine
Length: 13:58
Level of ease: Easy
Cooking method: Food processor
Extra tip: Roast all the whole spices or buy roasted spices.
Ingredients:

Dried chilies
Coarse sea salt
Cumin seeds
Coriander seeds
Black/white peppercorns
Cardamon pods
Lemongrass
Ginger
Whole curry leaves
Kaffir lime leaves (or lime peel)
Cilantro/coriander root
Garlic
Shallots or purple onion
Shrimp paste
Fish sauce
Ground candlenuts
Sugar
Cinnamon powder
Nutmeg (optional)

Now check out these recipes for Panang curry.


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