Making the curry paste the authentic way is a tactile and fragrant experience. In fact, things oftentimes get so aromatic that people would practically lock themselves in their bedroom to avoid the pungent odor – an essential component of true Thai curry.
An hour of hard work will pay off with intense, complex flavor in future dishes like you have a culinary resource that lends completed dishes a taste that will seem like it’s taken hours to build.
This will serve as the backbone of your favorite vegetable panang curry!
Panang Curry Paste
- 50 grams Bird’s Eye Chilies 25g fresh & 25g dry
- 1 teaspoon Coriander Seeds Toasted
- 1 teaspoon Cumin Seeds Toasted
- 1 teaspoon White Peppercorns
- 1/4 cup Peanuts Roasted
- 1 teaspoon Sea Salt
- 2 stalks Lemongrass Chopped
- 1 1/2 centimeters Galangal Root Chopped
- 1/2 rind Kaffir Lime Chopped
- 1 sprig Kaffir Lime Leaf Finely sliced
- 4 Small Shallots Sliced
- 4 cloves Garlic
- 1 teaspoon Shrimp Paste
- Soak the chilies in water for at least an hour to soften.
- Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove and set aside.
- Grind roasted peanuts in the mortar and pestle until fine; remove and set aside.
- Drain the chilies from soaking water and dry off excess water with paper towel. Cut into small pieces. Add chilies and salt to a heavy-duty mortar and pestle; pound into a rough paste. Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste.
- Add lemongrass, galangal, kaffir lime rind & leaf. Pound into a fine paste.
- Add shallots and garlic. Pound into a fine paste.
- Add ground peanuts and shrimp paste, pound to mix.