Panang Curry Paste (Prik Gaeng Panang)
A classic Thai Panang curry paste. Although printed in the book's French section, this is a Thai (TH) preparation. Makes about 1 cup (288 g). In the book's photo spread, Panang curry paste is the top left, in the larger white bowl.
Ingredients
| 4-6 | dried chilies de arbol or Japones chilies, soaked, seeded and finely chopped | |
| 2 | dried guajillo chilies, soaked, seeded and finely chopped | |
| ⅓ cup (55 g) | finely chopped shallots | |
| 2 stalks | lemongrass, base and 3 inches (8 cm) of the tops removed and finely chopped | |
| 2-inch (5-cm) piece | galanga (galangal), skin on and finely chopped | |
| 3 | garlic cloves, peeled and finely chopped | |
| 1 tsp | 5 ml | shrimp paste |
| 2 | kaffir lime leaves, minced | |
| ¼ tsp | 1.3 ml | ground cumin |
| ¼ tsp | 1.3 ml | ground coriander |
| — | water, as needed |
Instructions
(reconstructed classic method) 1. Soak the dried chilies de arbol (or Japones) and the guajillo chilies until softened, then seed and finely chop them. 2. Finely chop the shallots, lemongrass, peeled galanga (galangal) and garlic, and mince the kaffir lime leaves. 3. Pound all the ingredients together with the shrimp paste, ground cumin and ground coriander in a mortar and pestle (or blend), adding a little water as needed to work everything into a smooth paste. 4. Use immediately or store in an airtight container in the refrigerator.