Panang Curry Paste
also called prik gaeng panang · phanaeng paste · penang curry paste · panang paste · gaeng panang paste · panang curry paste
- Thai Kitchen
- serves 8
- about 45 min
- Spice Blends & Marinades
Three ways to read this recipe
The table
| 8(stemmed and seeded)dried long red chiles | soak 20 min, drain and chop | pound to a fibrous paste | pound in | work in |
| 1 tspkosher salt | ||||
| 2 stalks(tender parts only, thinly sliced)lemongrass | ||||
| 2 tsp(peeled and chopped)galangal | ||||
| 1 tspmakrut lime zest | ||||
| 1 Tbs(scrubbed and chopped)coriander root | ||||
| 8 clovesgarlic | ||||
| 4(chopped)shallots | ||||
| 2 Tbscoriander seeds | toast 2 min, grind in a mortar | |||
| 1 tspcumin seeds | ||||
| 1 tspwhite peppercorns | ||||
| 1/4 cup(ground fine)roasted peanuts | ||||
| 1 Tbs(kapi)shrimp paste | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
1soak 20 min, drain and chop
2toast 2 min, grind in a mortar
3pound to a fibrous paste
goes in with what step 1 made
4pound in
goes in with what step 3 made
5work in
goes in with what steps 2 and 4 made
Cooking it
Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 20 mintwo waits that overlap count once
- Needs you
- 2 minof the steps that give a time
3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 45 min.
soak 20 min, drain and chop
20 minwalk awayfrom the start
toast 2 min, grind in a mortar
2 minneeds youfrom the start
pound to a fibrous paste
not timed20 min in
pound in
not timed20 min in
work in
not timed20 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.
You'll need mortar · skillet
Goes with
See how it is written
>> title: Panang Curry Paste
>> category: Spice Blends & Marinades
>> tags: thai, peanuts, paste, chiles, curry
>> counters: Thai Kitchen
>> aka: prik gaeng panang, phanaeng paste, penang curry paste, panang paste, gaeng panang paste, panang curry paste
>> pairs-with: panang-curry
>> servings: 8
>> time: 45 min
>> step.1: soak 20 min, drain and chop
>> step.2: toast 2 min, grind in a mortar
>> step.3: pound to a fibrous paste
>> step.4: pound in
>> step.5: work in
Soak @dried long red chiles{8}(stemmed and seeded) in hot water for ~soak{20%min}, then drain and chop them.
Toast @coriander seeds{2%Tbs}, @cumin seeds{1%tsp} and @white peppercorns{1%tsp} in a dry #skillet{} over medium heat for ~toast{2%min}, then grind them to a powder in a #mortar{}. Twice the coriander of a red paste is the first of the two things that make panang panang.
Pound @&(~2)soaked chiles{} with @kosher salt{1%tsp}, @lemongrass{2%stalks}(tender parts only, thinly sliced), @galangal{2%tsp}(peeled and chopped), @makrut lime zest{1%tsp} and @coriander root{1%Tbs}(scrubbed and chopped) to a fibrous paste.
Pound @garlic{8%cloves} and @shallots{4}(chopped) into @&(~1)paste{}.
Work @&(~3)ground spices{}, @roasted peanuts{1/4%cup}(ground fine) and @shrimp paste{1%Tbs}(kapi) into @&(~1)paste{} until it is smooth and heavy. The peanuts are the second thing, and they are what makes panang coat a piece of beef instead of running off it.