Dry Curry Paste Panaeng
Unlock the vibrant flavors of Thailand with this Dry Curry Paste Panaeng recipe, a versatile and aromatic base that will elevate your homemade curries to restaurant-quality perfection. Crafted from a harmonious blend of dried red chilies, toasted spices, fragrant lemongrass, and creamy roasted peanuts, this traditional paste captures the essence of Panaeng curry in every spoonful. The marriage of kaffir lime zest, galangal, and shrimp paste infuses the mixture with zesty, earthy, and umami-rich undertones, while the use of a mortar and pestle (or food processor) ensures a texture reminiscent of authentic Thai kitchens. Perfect for creating rich, mildly spiced curries or as a flavorful marinade, this recipe comes together in just 20 minutes and can be stored for future culinary adventures. Whether you're a seasoned cook or a Thai food enthusiast, this dry curry paste is your gateway to transforming everyday dishes into bold, unforgettable meals.
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Recipe Information
Ingredients
- 10 pieces Dried red chilies (mild variety)
- 4 pieces Shallots
- 6 pieces Garlic cloves
- 1 tablespoon Galangal, peeled and sliced
- 3 tablespoons Lemongrass, thinly sliced
- 1 teaspoon Kaffir lime zest
- 1 tablespoon Coriander seeds, toasted
- 1 teaspoon Cumin seeds, toasted
- 1 teaspoon Shrimp paste
- 2 tablespoons Roasted peanuts
- 1 teaspoon Salt
Instructions
Prepare the dried red chilies by removing the stems and soaking them in warm water for 10 minutes. Once softened, drain and set aside.
Peel and roughly chop the shallots and garlic cloves to make them easier to blend.
Lightly toast the coriander seeds and cumin seeds in a dry skillet over medium heat for 1–2 minutes, or until fragrant, then set them aside.
In a mortar and pestle or a food processor, combine the softened chilies, shallots, and garlic. Pound or blend into a coarse paste.
Add the sliced galangal, lemongrass, and kaffir lime zest to the mortar or blender. Continue to pound or blend until the mixture becomes smoother.
Add the toasted coriander seeds, cumin seeds, and roasted peanuts to the paste. Pound or blend until well incorporated.
Add the shrimp paste and salt. Continue to pound or blend until the paste becomes smooth and aromatic. This process may take some time when using a mortar and pestle, but it develops the paste's flavor.
Once the curry paste is smooth and uniform, transfer it to an airtight container and refrigerate for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 16.6 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1014 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
