For ➍1 tbs galangal (or ginger) , peeled & chopped
2 tbs lemongrass, sliced thin
6 kaffir lime leaves, chopped *
2 tbs peeled and chopped coriander root
1 ts salt
2 tbs black peppercorns, crushed
2 shallots, sliced thin
5 cloves garlic, chopped
1 ts fermented shrimp paste
1 tbs coriander seeds, toasted
½ ts cumin seeds, toasted
4 pieces of mace, toasted
2 cardamom pods, toasted
4 big green peppers, toasted
10 big red dried chillies, reconstituted in water for 10 m
Pound all the ingredients together, incorporating them one at a time in a large mortar and pounding with a pestle until the paste is smooth.
Alternately, use a food processor or blender. Keep in mind that the best flavor comes from pounding all the ingredients in a mortar as the food processor oxidizes the ingredients creating a muddy flavor. It is well worth the energy of clunking the pestle. The paste will keep in the refrigerator for several weeks.
Use 3-4 tbs of the panang curry paste in your curry depending on how spicy you like it.
Alternately, use a food processor or blender. Keep in mind that the best flavor comes from pounding all the ingredients in a mortar as the food processor oxidizes the ingredients creating a muddy flavor. It is well worth the energy of clunking the pestle. The paste will keep in the refrigerator for several weeks.
Use 3-4 tbs of the panang curry paste in your curry depending on how spicy you like it.
*Use grated lime peel instead.
This batch curry paste recipe represents the Indian influences of southern Thailand utilizing plenty of dry spices. Use in a mild fish curry.
