This batch curry paste recipe represents the Indian influences of southern Thailand utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavour is much better using a mortar and pestle. Use this curry paste with the recipe .
- 1 tablespoon peeled and chopped galangal
- 2 tablespoons lemongrass, sliced thin
- 6 kaffir lime leaves, chopped
- 2 tablespoons peeled and chopped coriander root
- 1 teaspoon salt
- 2 tablespoons black peppercorns, crushed
- 2 shallots, sliced thin
- 5 cloves garlic, chopped
- 1 teaspoon fermented shrimp paste
- 1 tablespoon coriander seeds, toasted
- 1/2 teaspoon cumin seeds, toasted
- 4 pieces of mace, toasted
- 2 cardamom pods, toasted
- 4 big green peppers, toasted
- 10 big red dried chillies, reconstituted in water for 10 minutes.
Prep:20min › Cook:10min › Ready in:30min
- Pound all the ingredients together, incorporating them one at a time in a large mortar and pounding with a pestle until the paste is smooth.
- Alternately, use a food processor or blender. Keep in mind that the best flavor comes from pounding all the ingredients in a mortar as the food processor oxidizes the ingredients creating a muddy flavor. It is well worth the energy of clunking the pestle.
- Use 3-4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.