Panaeng Curry Paste
Chef Dylan shows you how to make the best Panaeng Curry Paste. If you are a beginner at curries, this is perfect for you. It's not too hot and slightly sweet. It works great with seafood, chicken and vegetables.
- 1/2 Cup(s) Dried large red chilli
- 1/4 Cup(s) Peanuts, boiled
- 1 ½ Each Thai eye chillies (Scuds)
- ¼ Tea Spoon(s) Toasted coriander seed
- ¼ Tea Spoon(s) Toasted cumin seed
- ¼ Tea Spoon(s) Toasted nutmeg
- ¼ Tea Spoon(s) Toasted mace
- ¼ Tea Spoon(s) White peppercorns
- 1 Each Kaffir lime zest
- 1 ½ Each Coriander roots
- 1/4 Cup(s) Galangal
- 1/4 Cup(s) Lemon grass
- 1/8 Cup(s) Garlic
- 1/4 Cup(s) Shallots
- 1 Each Gapi (Shrimp paste)
- In a mortar and pestle add the chopped coriander root and mix.
- Next add toasted coriander seed, toasted cumin seed, toasted mace, toasted nutmeg & mix.
- Now add the kaffir lime zest, making sure you do not add the white pit & continue mixing.
- Next add red chilli, ensure you remove the seeds and allow them to site in water before adding. This will help soften them up when mixing.
- Add the Thai eye chillies (Scuds) and mix.
- Add the lemon grass, but 1st cut off the end and remove the outer layers to ensure you maximize the flavor.
- Remove the skin of the Galangal, chop and add. Continue mixing.
- Add the boiled peanuts & mix.
- Cut your garlic length ways and add. Continue mixing.
- Add the Thai shallots, mix & taste.
- Finally add the gapi or shrimp paste, be careful it can be salty.
It is important when making the curry paste that you start with the harder ingredients 1st then work your way to the softer.