Panang Curry Paste
ID: 07161ff9...
A rich and fragrant Thai Panang curry paste made from scratch. This recipe builds on a classic red curry base by adding toasted cumin, coriander seeds, and roasted peanuts for a uniquely nutty and aromatic flavor profile.
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🍳 Cooking Flow
Grind the toasted dry spices (cumin, coriander, white peppercorn) into a fine powder and set aside. → Pound the rehydrated dried chilies and coarse sea salt together in a mortar to form a base paste. → Progressively pound in the remaining ingredients: start with dry spices, then tough herbs (lemongrass, galangal), followed by lime zest and cilantro roots, then shallots and garlic. → Finish by blending in the ground roasted peanuts and shrimp paste until smooth.
Cooking Steps
Brief Cooking Order
Grind the toasted dry spices (cumin, coriander, white peppercorn) into a fine powder and set aside. → Pound the rehydrated dried chilies and coarse sea salt together in a mortar to form a base paste. → Progressively pound in the remaining ingredients: start with dry spices, then tough herbs (lemongrass, galangal), followed by lime zest and cilantro roots, then shallots and garlic. → Finish by blending in the ground roasted peanuts and shrimp paste until smooth.
Introduction
A rich and fragrant Thai Panang curry paste made from scratch. This recipe builds on a classic red curry base by adding toasted cumin, coriander seeds, and roasted peanuts for a uniquely nutty and aromatic flavor profile.
Step 1
Add toasted cumin seeds, toasted coriander seeds, and white peppercorns to a heavy mortar and pestle. Grind them until they are a fine powder, then scoop them out and set aside.
Step 2
Add the rehydrated, seeded, and chopped dried chilies along with the coarse sea salt to the mortar. Pound until the mixture is broken down into a rough paste.
Step 3
Add the previously ground dry spices back into the mortar with the chili paste. This helps absorb excess moisture and provides friction to ease the remaining pounding.
Step 4
Incorporate the tough aromatics: add the chopped lemongrass and galangal, then pound continuously until integrated into the paste.
Step 5
Add the kaffir lime zest and chopped cilantro roots to the mortar and pound until fine.
Ingredients List
Important Notes
Always toast cumin and coriander seeds separately as they are different sizes and toast at different rates.
Grinding the dry spices first before adding wet ingredients makes it much easier to achieve a fine powder.
Finely chopping all aromatics before putting them into the mortar will significantly speed up the pounding process.
If you have a peanut allergy, commercial pastes often omit peanuts or substitute with mung beans, but peanuts are essential for traditional homemade Panang flavor.
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