I have been making a lot of curry recipes lately that I was contacted by some viewers in Malaysia and Thailand asking me to make the curry paste that is used in curry recipes instead of using the “bagged” stuff. So this week here is my take on Panang Red Curry Paste. The recipe can be found below.
The Knives I Use In My Kitchen
The Gear I Use To Sharpen My Knives:
Surgical Black Arkansas:
How to Make Panang Curry Paste (Nam Prik Kaeng Phanaeng)
15-20 Dried Chilies use all large or all small dried chilies or combo of each depending on your spice level.
1 tsp coarse sea salt.
1 tsp toasted cumin seeds toasted.
1.5 tsp toasted coriander seeds.
1/2-1 Tsp black/white peppercorns depending on your spicyness level
1-2 Cardamon pods toasted unitl browned.
3 Tbsp chopped lemongrass
1 Tbsp chopped ginger
2-4 Whole curry leaves they are very strong.
4-5 Kaffir lime Leaves or Lime peel can be substituted.
1 tsp cilantro/coriander root or cilatro stems and leaves at 2 Tbsp.
4 Tbsp chopped garlic
1/2 cup chopped shallots or purple onion
1-2 tsp shrimp paste the hard stuff from the brick. Blacken shrimp paste.
1 Tbsp fish sauce
2 Tbsp toasted candlenuts ground
1-2 Tsp. sugar depending on how much sweet you want if at all.
1/4 to 1/2 Tsp. Cinnamon
1/4 Tsp. nutmeg is optional.
Optional: Paprika to add more red color if desired.
Just enough water to keep it all moving in the blender/processor
Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
If too thick, add a little bit or water at a time to keep the mixture moving or you could add some coconut milk to help blend ingredients but then the paste will not last as long in the fridge as the coconut milk will turn before the other ingredients go bad.
Note that it will taste very strong at this point. The curry paste will mellow out when you add coconut milk and other ingredients to make a curry recipe.