Panang Curry Paste
A fragrant and authentic Thai curry paste made with dried chiles, lemongrass, peanuts, and aromatic herbs and spices. This homemade paste forms the foundation for delicious Panang curry dishes.
4 servings
20 min
Ingredients
- •2 whole dried chiles de árbol, stemmed
- •2 whole dried guajillo chiles, stemmed
- •2 stalks fresh lemongrass stalks
- •3 tablespoons roasted peanuts
- •2 inches galangal
- •6 leaves kaffir lime leaves
- •1 whole large shallot
- •4 cloves garlic
- •2 whole serrano chiles
- •1½ teaspoons kosher salt
- •½ teaspoon ground cumin
- •½ teaspoons freshly ground pepper
- •Ingredient info: Look for chiles de árbol
- •guajillo chiles
- •and lemongrass at better supermarkets. Galangal and kaffir lime leaves are sold at Southeast Asian markets.
Cooking Instructions
- 1.
Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.
20 min
