Homemade Thai red panang curry paste
Homemade Thai red panang curry paste

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, homemade thai red panang curry paste. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Homemade Thai red panang curry paste is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Homemade Thai red panang curry paste is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook homemade thai red panang curry paste using 14 ingredients and 3 steps. Here is how you cook that.

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

So that is going to wrap it up with this exceptional food homemade thai red panang curry paste recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!