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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, homemade thai red panang curry paste. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

To get started with this particular recipe, we have to first prepare a few components. You can have homemade thai red panang curry paste using 14 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Homemade Thai red panang curry paste:
  1. Prepare 5-6 big dry red chillies (copped)
  2. Make ready 5-6 fresh red chillies (finely chopped)
  3. Prepare 1 tsp thai shrimp paste
  4. Prepare 5-6 clove garlic
  5. Take 5 small shallots
  6. Get 1 tbsp fresh Coriander roots (finely chopped) - you can use powder version or stalk
  7. Prepare 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. Make ready 1 tsp ground white or black pepper
  11. Get 1 tsp ground coriander
  12. Prepare 1 tsp ground cumin
  13. Get 1 tsp salt
  14. Prepare 2 tbsp cashew nuts
Instructions 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’s going to wrap it up with this special food homemade thai red panang curry paste recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!