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Panang Curry Paste (Nam phrik kaeng phanaeng)

The Panang (Penang) curry paste in this recipe is made up of shallots, galangal, lemongrass, kaffir lime peel, white pepper, cilantro root and shrimp paste. Roasted cumin and coriander seeds are usually added and may certainly be pounded into the paste (1-2 tsp of each). Peanuts can also be pounded into the curry paste but in our recipe the peanuts are added to the boiing coconut milk mixture. See our recipe for making Panang Beef.

Ingredients

• 5 large dried red (spur) chilies, seeded and soaked
• 5 sliced shallots
• 1 tsp finely sliced fresh galangal
• 1 tsp sliced fresh lemon grass
• 12 tbsp finely sliced kaffir lime rind
• 1 tsp finely sliced cilantro root (or cilantro stems)
• 2 tsp ground Thai white pepper
• 1 tsp salt (sea salt is preferred)
• 1 tsp Thai shrimp paste

Preparation

1. Pound dried chilies and salt together well in a granite mortar and pestle. Add galangal, lemon grass, kaffir lime rind and coriander root, continue pounding until mixed.
2. Add shallots and garlic, follow with pepper and shrimp paste. Pound well after each addition.

Cook's notes: This curry paste could also be prepared in a small blender container or food processor.

Read about the different types of Thai curry in Thailand.

Recipe source: Popular Thai Cuisine available for purchase in our cookbook section.

© 2002 Sangdad Publications

Thai Food Newsletter:	Advanced Search	Site Index: Go to page --> ========= Home Page ========= Thai Groceries --- Rice --- Asian Noodles --- Pad Thai --- Satay --- Curry Paste --- Fresh Curry Paste --- Thai Sauces --- Spices --- Thai Pastes --- Fresh Ingredients --- Pickled & Preserved --- Flour and Sugar --- Cooking Kits --- Asian Snacks --- Beverages --- Canned Food --- Thai Fruit --- Curry & Soup --- Convenience Food ========= Asian Cookware --- Mortar & Pestle --- Sticky Rice Steamer ========= Thai Cookbooks ========= Fruit Carving ========= Thai Recipes