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We hope you got insight from reading it, now let’s go back to homemade thai red panang curry paste recipe. You can cook homemade thai red panang curry paste using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Homemade Thai red panang curry paste:
- Get 5-6 big dry red chillies (copped)
- Get 5-6 fresh red chillies (finely chopped)
- Use 1 tsp thai shrimp paste
- Take 5-6 clove garlic
- You need 5 small shallots
- Take 1 tbsp fresh Coriander roots (finely chopped) - you can use powder version or stalk
- Use 1 tbsp galangal (finely chopped)
- Prepare 1 tbsp lemongrass (finely chopped, use only 2/3 of it start from the root)
- Use 1 tsp Kaffir lime peel
- Get 1 tsp ground white or black pepper
- Use 1 tsp ground coriander
- Get 1 tsp ground cumin
- You need 1 tsp salt
- You need 2 tbsp cashew nuts
Instructions to make Homemade Thai red panang curry paste:
- Cut dry chilli into big pieces and soak in warm water for about 15-20. Drain the water off
- 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.
- 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.
Like all Thai curries, the paste starts with fresh herbs such as lemongrass, galangal root, kaffir lime, and corriander. The star ingredient in Thai Red Curry is dried red chillies. Chop before hydrating in boiled water to shake the seeds loose (seeds = spiciness) and also, they hydrate better = easier to whizz into a smooth paste. Using fresh red chillies won't produce the same end result, I tried. For the first part of this Thai red curry paste recipe (พริกแกงเผ็ด), it's best to keep your dry and wet ingredients separate at first.
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