Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, homemade thai red panang curry paste. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
This Thai red curry paste is easy to make from scratch—you'll never buy packaged curry pastes again once you try this recipe. Homemade curry paste creates tastier dishes than store-bought pastes, and they're healthier, too. Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, beef curry, vegetarian curries, and fish curry.
Homemade Thai red panang curry paste is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Homemade Thai red panang curry paste is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have homemade thai red panang curry paste using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Thai red panang curry paste:
- Prepare 5-6 big dry red chillies (copped)
- Prepare 5-6 fresh red chillies (finely chopped)
- Make ready 1 tsp thai shrimp paste
- Prepare 5-6 clove garlic
- Prepare 5 small shallots
- Take 1 tbsp fresh Coriander roots (finely chopped) - you can use powder version or stalk
- Take 1 tbsp galangal (finely chopped)
- Make ready 1 tbsp lemongrass (finely chopped, use only 2/3 of it start from the root)
- Make ready 1 tsp Kaffir lime peel
- Make ready 1 tsp ground white or black pepper
- Make ready 1 tsp ground coriander
- Prepare 1 tsp ground cumin
- Prepare 1 tsp salt
- Prepare 2 tbsp cashew nuts
As with other types of gaeng (curry), the backbone of flavor for the dish comes from an intensely aromatic curry paste. In the case of panang, the paste starts out with many of the same components as a basic gaeng phet (red curry)—chiles, lemongrass, galangal, makrut lime zest, cilantro roots, garlic, shallots, shrimp paste, white pepper. Homemade Thai red panang curry paste. Add shrimp paste and pound to mix.
Instructions to make Homemade Thai red panang curry paste:
- Cut dry chilli into big pieces and soak in warm water for about 15-20. Drain the water off
- Pound fresh chilli, garlic, shallots, dry chilli together and add some salt to help the paste combine in a pastel and mortar. Then add lemongrass, galangal and pound them in until it form a rough paste. Transfer to a food processor or blender and add the rest of the ingredient. Blitz the ingredients until it form a thick paste.
- Store it in the clean jar or put in the ice cube and freeze them. You can keep it in the fridge for 3 months or freeze for a year.
NOTE: If you have a coffee or spice grinder: Remove seeds from chilies and grind into a powder using the coffee grinder. The Panang Curry Paste itself is based on Red Curry Paste with a few extra ingredients to change the overall taste profile. Panang curry paste is a little more difficult to find than standard red or green Thai curries. You might get lucky and find it in the international section of your grocery store, somewhere near the soy sauce. The base seasoning for Panang is our Kaeng Panang curry paste.
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