Name: Thai Panang Curry Paste recipe by Bethica Das at BetterButter
Prep time: 15 min
Total time: 15 min
Yield: 3
Ingredients: 1 small onion, chopped; 5-6 garlic cloves; 1 galangal, sliced; 8-10 dry red chilies, soaked in water for 10-15 minutes; 1/4 cup coriander roots, chopped; 1/2 tsp. lime zest; 1 lemongrass (bottom part), sliced; -5 kaffir lime leaves; 1/2 tsp. shrimp paste; 1-2 tbsp. roasted peanuts, powdered; 1 tsp. roasted coriander powder; 1 tsp. roasted cumin powder; 1/2 tsp. pepper powder; 1-2 tbsp. tomato ketchup; salt to taste

ABOUT Thai Panang Curry Paste RECIPE

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.

Ingredients Serving: 3

1 small onion, chopped
5-6 garlic cloves
1 galangal, sliced
8-10 dry red chilies, soaked in water for 10-15 minutes
1/4 cup coriander roots, chopped
1/2 tsp. lime zest
1 lemongrass (bottom part), sliced
-5 kaffir lime leaves
1/2 tsp. shrimp paste
1-2 tbsp. roasted peanuts, powdered
1 tsp. roasted coriander powder
1 tsp. roasted cumin powder
1/2 tsp. pepper powder
1-2 tbsp. tomato ketchup
salt to taste

Instructions

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.
For a vegetarian version, just skip the shrimp paste. If shrimp paste is unavailable, go for homemade fried and ground prawns.

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