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Homemade Thai red panang curry paste
Homemade Thai red panang curry paste

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We hope you got benefit from reading it, now let’s go back to homemade thai red panang curry paste recipe. To cook homemade thai red panang curry paste you only need 14 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to cook Homemade Thai red panang curry paste:
  1. Use big dry red chillies (copped)
  2. Use fresh red chillies (finely chopped)
  3. Take thai shrimp paste
  4. Take garlic
  5. You need small shallots
  6. You need fresh Coriander roots (finely chopped) - you can use powder version or stalk
  7. Use galangal (finely chopped)
  8. Provide lemongrass (finely chopped, use only 2/3 of it start from the root)
  9. Provide Kaffir lime peel
  10. Use ground white or black pepper
  11. Take ground coriander
  12. Provide ground cumin
  13. Take salt
  14. Take cashew nuts
Instructions to make Homemade Thai red panang curry paste:
  1. Cut dry chilli into big pieces and soak in warm water for about 15-20. Drain the water off
  2. 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.
  3. 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.

Much of the base for this Thai Red Curry Paste is drawn from Chef and restaurant recipes. Little tweaks here and there to balance it to my taste to. I will show you how to make red curry paste so you can do the same. I usually buy this brand of curry paste , which comes in red, green, yellow, massaman, and panang. Traditionally, Thai curry pastes are pounded by hand using a mortar and pestle.

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