Homemade Panang Curry Paste
Step by step instructions explaining how to make this homemade panang curry paste right at home. Homemade curry paste is soooo much better!
Servings: 7 servings
Calories: 44kcal
Ingredients
- 3 dried guajillo chilies
- 2 fresh lemongrass stalks substitute 1 ½ tablespoons lemongrass paste
- 3 tablespoons roasted peanuts
- 1 tablespoon grated ginger
- 6 dried kaffir lime leaves
- 1 shallot minced
- 1-2 Thai chilies depending on spice preference
- 1 teaspoon salt
- ½ teaspoon white pepper
- 4 garlic cloves minced
- 1 teaspoon shrimp paste
- 2 teaspoons coriander seeds
- 2 tablespoons fresh cilantro
- 2 tablespoons water as needed
Instructions
- Remove the seeds and soak the guajillo chilies in water for about 20 minutes to allow them to soften.
- Remove the tough outer portion of lemongrass and mince the bottom tender white part (remove the tough top portion).
- Remove the stems from the Thai chilies and chop. Remove the seeds for less spice.
- Chop all ingredients as small as you can get them to make it easier to crush into a paste.
- Combine all ingredients in a mortar and mash together using a pestle until a paste forms.
- Store in the fridge for up to 3 months, or freeze in 1 tablespoon cubes for up to one year (keep in a freezer safe bag).
Notes
- Using a mortar and pestle provide the best results as it lets the oils come out of the ingredients - however, you can use a food processor to make this quicker and easier.
- If your paste is thick, add 1 teaspoon of water at a time to thin it out and make it easier to work with.
- If you sit on the floor while doing this, it is actually easier as you can let gravity help the pestle pound the ingredients in the mortar.
Nutrition
Serving: 1tablespoon | Calories: 44kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 379mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg