Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, homemade thai red panang curry paste. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
This Thai red curry paste is easy to make from scratch—you'll never buy packaged curry pastes again once you try this recipe. Homemade curry paste creates tastier dishes than store-bought pastes, and they're healthier, too. Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, beef curry, vegetarian curries, and fish curry.
Homemade Thai red panang curry paste is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Homemade Thai red panang curry paste is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook homemade thai red panang curry paste using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Homemade Thai red panang curry paste:
- Get 5-6 big dry red chillies (copped)
- Prepare 5-6 fresh red chillies (finely chopped)
- Prepare 1 tsp thai shrimp paste
- Prepare 5-6 clove garlic
- Get 5 small shallots
- Take 1 tbsp fresh Coriander roots (finely chopped) - you can use powder version or stalk
- Make ready 1 tbsp galangal (finely chopped)
- Prepare 1 tbsp lemongrass (finely chopped, use only 2/3 of it start from the root)
- Take 1 tsp Kaffir lime peel
- Take 1 tsp ground white or black pepper
- Make ready 1 tsp ground coriander
- Get 1 tsp ground cumin
- Make ready 1 tsp salt
- Make ready 2 tbsp cashew nuts
As with other types of gaeng (curry), the backbone of flavor for the dish comes from an intensely aromatic curry paste. In the case of panang, the paste starts out with many of the same components as a basic gaeng phet (red curry)—chiles, lemongrass, galangal, makrut lime zest, cilantro roots, garlic, shallots, shrimp paste, white pepper. Homemade Thai red panang curry paste. Add shrimp paste and pound to mix.
Instructions to make Homemade Thai red panang curry paste:
- Cut dry chilli into big pieces and soak in warm water for about 15-20. Drain the water off
- 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.
- 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.
NOTE: If you have a coffee or spice grinder: Remove seeds from chilies and grind into a powder using the coffee grinder. The Panang Curry Paste itself is based on Red Curry Paste with a few extra ingredients to change the overall taste profile. Panang curry paste is a little more difficult to find than standard red or green Thai curries. You might get lucky and find it in the international section of your grocery store, somewhere near the soy sauce. The base seasoning for Panang is our Kaeng Panang curry paste.
So that is going to wrap it up for this special food homemade thai red panang curry paste recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
