Panang Curry Paste
EASY
• 3 tbsp chopped garlic
• ¼ cup chopped shallots
• 3 tbsp chopped lemongrass
• 1 tbsp galangal
• 1 tsp chopped cilantro
• 1 ½ tsp lime zest
• 1 tsp coarse sea salt
• 7-15 dried chillies (seeded and rehydrated)
• 1 tsp shrimp paste
• ¼ tsp white peppercorns
• ¾ tsp toasted cumin seeds
• 1 ½ tsp toasted coriander seeds
• 2 tbsp peanuts (crushed)
TIP
Curry paste can be put in an ice tray to make small cubes for easy storage. It can be freezed for up to 3 months.
1 Grind dry spices - cumin seeds, coriander seeds, white peppercorns. Put it in a bowl for later use.
2 Grind the rehydrated red chillies and sea salt. Add lemongrass and galangal, and do more grinding. Add ¼ cup water to paste for easier grinding. Then add lime zest and cilantro.
3 Add shallots and garlic, and do more grinding. Add cumin , coriander and peppercorn powder. Lastly add peanuts and shrimp paste.
4 Transfer to a bowl or a jar. Paste can be stored in the fridge for 2 weeks.