Panang Curry Paste

Dried Ingredients

2 teaspoons coriander seeds – roasted until brown
1/2 teaspoon cumin seeds – roasted until brown
3 pieces of mace -roasted until brown
3 long mild green chili peppers, roasted until brown
2 cardamom pods -roasted until brown
1/2 teaspoon black peppercorns
1/2 teaspoon sea salt
12 big, red, dried chillies -seeds removed and soaked in water for at least 10 minutes and then finely chopped

Fresh Ingredients

2 teaspoons (10g) galangal root -skin removed, chopped
2 tablespoons(10g) lemongrass – lower 1/3 only, chopped
1 teaspoon(5g) kaffir lime peel – chopped
1 tablespoon (10g) coriander root – chopped
3 tablespoons (15g) shallots – chopped
2 tablespoons (10g) garlic – crushed
1 teaspoon (5g) shrimp paste

Put the coriander seeds, cumin seeds, mace, long green peppers, cardamom pods and black peppercorns into a mortar and grind them into a powder using a pestle. Then add the rest of the ingredients and pound using a pestle for about 10 minutes until the paste is smooth. Or all the ingredients for the paste can also be put into a blender or food processor and liquidized. If the paste is too dry to liquidize then you may need to add a bit of water.

This recipe will make about 4-5 tablespoons (100-130g) of curry paste.

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