Panang Curry Paste (Prik Gaeng Panang) - Chili Pepper Madness

Name: Panang Curry Paste (Prik Gaeng Panang) - Chili Pepper Madness
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.

View full recipe on www.chilipeppermadness.com

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.

Share this recipe:

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)