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

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going 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 popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Homemade Thai red panang curry paste is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook homemade thai red panang curry paste using 14 ingredients and 3 steps. Here is how you can achieve it.

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. Make ready 1 tsp thai shrimp paste
  4. Make ready 5-6 clove garlic
  5. Get 5 small shallots
  6. Prepare 1 tbsp fresh Coriander roots (finely chopped) - you can use powder version or stalk
  7. Prepare 1 tbsp galangal (finely chopped)
  8. Get 1 tbsp lemongrass (finely chopped, use only 2/3 of it start from the root)
  9. Get 1 tsp Kaffir lime peel
  10. Take 1 tsp ground white or black pepper
  11. Take 1 tsp ground coriander
  12. Make ready 1 tsp ground cumin
  13. Get 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’s going to wrap this up with this exceptional food homemade thai red panang curry paste recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!