Homemade Thai red panang curry paste
Homemade Thai red panang curry paste

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, homemade thai red panang curry paste. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Homemade Thai red panang curry paste is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Homemade Thai red panang curry paste is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. 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:
  1. Take 5-6 big dry red chillies (copped)
  2. Prepare 5-6 fresh red chillies (finely chopped)
  3. Take 1 tsp thai shrimp paste
  4. Make ready 5-6 clove garlic
  5. Make ready 5 small shallots
  6. Make ready 1 tbsp fresh Coriander roots (finely chopped) - you can use powder version or stalk
  7. Take 1 tbsp galangal (finely chopped)
  8. Prepare 1 tbsp lemongrass (finely chopped, use only 2/3 of it start from the root)
  9. Take 1 tsp Kaffir lime peel
  10. Take 1 tsp ground white or black pepper
  11. Take 1 tsp ground coriander
  12. Get 1 tsp ground cumin
  13. Make ready 1 tsp salt
  14. Take 2 tbsp cashew nuts
Steps to make Homemade Thai red panang curry paste:
  1. Cut dry chilli into big pieces and soak in warm water for about 15-20. Drain the water off
  2. 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.
  3. 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.

So that is going to wrap it up for this special food homemade thai red panang curry paste recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!