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Ingredient
California Farm Fresh Panang Curry Paste and Sauce
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Chef :
Hobby HorsemanCalifornia Farm Fresh Panang Curry Paste and Sauce
Here is the way I make fresh panang curry paste. I use mortar and pestal for a small amount of paste. You can use your food processor if you increase the amounts in this recipe by four, so the processor blade can grab the ingredients. Paste is easy to scoop even when kept frozen.
Ingredient
Food ration :
2 people one yearCooking time :
Under 1 hour
1
Shallot
1/4 tsp
Coriander
1/4 tsp
Cumin
1/4 tsp
Galangal
1/4 tsp
himalayan pink seasalt
Cooking instructions
* Step 1
In mortar and pestel, mash fresh nuts till oil is extracted. Add dried peppers, grind to paste. Add destemmed and deseeded fresh peppers, garlic, makrut leaves, galangal, Tbs lemon grass oil, other spices, shrimp paste, grind to paste. Put paste in 350F degree oven, roast 15 minutes. Put in jar.
* Step 2
To use, fry Tbs paste in cast iron pan, douse with coconut cream, bring to boil: full cup for mild sauce, half cup for tangy, quarter cup for spicy. Panang paste is good for a year if kept frozen.
Note: if there is a photo you can click to enlarge it
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