Panang Curry Paste (Prik Gaeng Panang)

Name: Panang Curry Paste (Prik Gaeng Panang)
Total time: 11 min
Ingredients: 2 guajillo peppers (seeds and stems removed (or use puya peppers)); 5 dried Thai chilies (seeds and stems removed (or use chile de arbol or Japones)); 1 small shallot (chopped); 2 stalks lemongrass (chopped (bases removed)); 2 inch piece of galangal (chopped (skin on)); 3 cloves garlic (chopped); 1 teaspoon shrimp paste; 2 kaffir lime leaves (chopped); 1 tablespoon roasted peanuts; 1 teaspoon coriander seeds (lightly toasted); 1/2 teaspoon cumin seeds (lightly toasted); 1/4 teaspoon white peppercorns (lightly toasted); Water (as needed to thin)

www.chilipeppermadness.com

This homemade Panang curry paste recipe makes the best Panang curry with fresh ingredients, so much better than anything from the grocery store.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.

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Ingredients

2 guajillo peppers (seeds and stems removed (or use puya peppers))
5 dried Thai chilies (seeds and stems removed (or use chile de arbol or Japones))
1 small shallot (chopped)
2 stalks lemongrass (chopped (bases removed))
2 inch piece of galangal (chopped (skin on))
3 cloves garlic (chopped)
1 teaspoon shrimp paste
2 kaffir lime leaves (chopped)
1 tablespoon roasted peanuts
1 teaspoon coriander seeds (lightly toasted)
1/2 teaspoon cumin seeds (lightly toasted)
1/4 teaspoon white peppercorns (lightly toasted)
Water (as needed to thin)