How To Make Panang Curry Paste
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Serves:
Ingredients
- 4 dried red chili peppers, deseeded and soaked in warm water for 10 minutes
- 5 shallots, peeled and chopped
- 4 cloves of garlic
- 1 thumb-sized piece of ginger, peeled and chopped
- 2 stalks of lemongrass, tough outer layers removed and chopped
- 1 tbsp of ground coriander
- 1 tsp of ground cumin
- 1/2 tsp of ground nutmeg
- 1/2 tsp of ground cardamom
- 1 tsp of shrimp paste
- 1 tbsp of vegetable oil
Instructions
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In a food processor, combine the soaked dried red chili peppers, shallots, garlic, ginger, lemongrass, ground coriander, ground cumin, ground nutmeg, ground cardamom, shrimp paste, and vegetable oil. Blend until a smooth paste forms.
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Transfer the Panang curry paste to a jar or airtight container and store in the refrigerator for up to 2 weeks.
Nutrition
- No nutritional information available for Panang Curry Paste. : 0
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