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Ingredient
Thai Panang Curry Paste
Introduce
Chef :
Bethica DasThai Panang Curry Paste
A lot of ingredients goes into making this aromatic and flavourful curry paste from which many lip-smacking Thai gravy dishes - both veg. and non-veg. can be dished out. So if you can get hold of all the mentioned ingredients, then go ahead and make this homemade style curry paste instead of opting for a store-bought one. It is worth the effort. This paste can be stored in an air-tight container in the freezer for 1-2 months. It can be frozen in ice cube trays too, which later can be used in soups and broths.
Ingredient
5-6
garlic cloves
1/4 cup
coriander roots, chopped
1/2 tsp.
lime zest
1/2 tsp.
shrimp paste
1-2 tbsp.
fried peanuts, powdered
1 tsp.
roasted coriander powder
1 tsp.
roasted cumin powder
1/2 tsp.
pepper powder
1-2 tbsp.
tomato ketchup
to taste
salt
Cooking instructions
* Step 1
Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.
* Step 2
For a vegetarian version, just skip the shrimp paste. If shrimp paste is unavailable, go for homemade fried and ground prawns.
Note: if there is a photo you can click to enlarge it
Tag
small onion chopped
garlic cloves
galangal, sliced
dry red chilies, soaked in water for 10-15 minutes
coriander roots (chopped)
lime zest
lemongrass (bottom part), sliced
Kaffir lime leaves
shrimp paste
fried peanuts, powdered
roasted coriander powder
roasted cumin powder
Pepper powder
tomato ketchup
Salt
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