How to Prepare Delicious Homemade Thai red panang curry paste

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Before you jump to Homemade Thai red panang curry paste recipe, you may want to read this short interesting healthy tips about Learn How to Improve Your Mood with Food.

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We hope you got insight from reading it, now let’s go back to homemade thai red panang curry paste recipe. You can cook homemade thai red panang curry paste using 14 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Homemade Thai red panang curry paste:

1. Provide 5-6 of big dry red chillies (copped).
2. Provide 5-6 of fresh red chillies (finely chopped).
3. Get 1 tsp of thai shrimp paste.
4. Prepare 5-6 clove of garlic.
5. Take 5 of small shallots.
6. Get 1 tbsp of fresh Coriander roots (finely chopped) – you can use powder version or stalk.
7. Prepare 1 tbsp of galangal (finely chopped).
8. Take 1 tbsp of lemongrass (finely chopped, use only 2/3 of it start from the root).
9. Use 1 tsp of Kaffir lime peel.
10. Provide 1 tsp of ground white or black pepper.
11. Provide 1 tsp of ground coriander.
12. Provide 1 tsp of ground cumin.
13. Provide 1 tsp of salt.
14. Take 2 tbsp of cashew nuts.

Steps 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..

Like all Thai curries, the paste starts with fresh herbs such as lemongrass, galangal root, kaffir lime, and corriander. The star ingredient in Thai Red Curry is dried red chillies. Chop before hydrating in boiled water to shake the seeds loose (seeds = spiciness) and also, they hydrate better = easier to whizz into a smooth paste. Using fresh red chillies won't produce the same end result, I tried. For the first part of this Thai red curry paste recipe (พริกแกงเผ็ด), it's best to keep your dry and wet ingredients separate at first.

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