Name: Thai Panang Curry Paste
Total time: 20 min
Yield: Makes about ½ cup
Ingredients: 1/2 ounce (about 20) bird chiles, stemmed; 1 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 2 lemon grass stalks, trimmed to bottom 6 inches and sliced thin; 6 tablespoons water; 8 garlic cloves, peeled and smashed; 2 tablespoons packed dark brown sugar; 2 makrut lime leaves; 1 tablespoon tomato paste; 1 teaspoon grated fresh ginger

Thai Panang Curry Paste

By Leah Colins

Published on December 16, 2020

Time

20 minutes

Yield

Makes about ½ cup

Ingredients

½ ounce (about 20) bird chiles, stemmed1 teaspoon coriander seeds ½ teaspoon cumin seeds 2 lemon grass stalks, trimmed to bottom 6 inches and sliced thin6 tablespoons water 8 garlic cloves, peeled and smashed2 tablespoons packed dark brown sugar 2 makrut lime leaves 1 tablespoon tomato paste 1 teaspoon grated fresh ginger

Before You Begin

The makrut lime leaves are worth seeking out, but you can substitute 1 (3-inch) strip each of lemon and lime zest.

Instructions

Process bird chiles, coriander seeds, and cumin seeds in spice grinder until finely ground, about 30 seconds; transfer to blender.

Microwave lemon grass and water in covered bowl until steaming, about 2 minutes; transfer to blender with spices. Add garlic, sugar, lime leaves, tomato paste, and ginger and process until smooth paste forms, about 4 minutes, scraping down sides of blender jar as needed. (Paste can be refrigerated for up to 1 week.)