Thai Panang Curry Paste
By Leah ColinsPublished 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.)
Time
20 minutesYield
Makes about ½ cupIngredients
½ ounce (about 20) bird chiles, stemmed
1 teaspoon coriander seeds
½ 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
Ingredients
½ ounce (about 20) bird chiles, stemmed
1 teaspoon coriander seeds
½ 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
Ingredients
½ ounce (about 20) bird chiles, stemmed
1 teaspoon coriander seeds
½ 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
Why This Recipe Works
This red paste balances sweet and spicy aromatic flavors.
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.)
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