Panang curry Paste
Ingredients
7–15 Dried Chilies, how much you use depends on size and spiciness
1 tsp coarse sea salt
3/4 tsp cumin seeds, toasted
1.5 tsp coriander seeds, toasted
1/4 tsp white peppercorns
3 Tbsp chopped lemongrass
1 Tbsp chopped galangal
1.5 tsp kaffir lime zest
1 tsp cilantro roots
3 Tbsp chopped garlic
1/4 cup chopped shallots
1 tsp shrimp paste
2 Tbsp roasted peanuts, ground
Ingredients & Kitchen Tools I Use
Directions
Instructions
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 zest, and cilantro roots; pound into a fine paste.
Add shallots and garlic; pound into a fine paste.
Add ground peanuts and shrimp paste, pound to mix.
Note:
Url :