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
- recipe says 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
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 20 min3 of 5 steps give no time
- Needs you
- about 2 min
- If you get it wrong
- Narrow — the peanuts are toasted separately and watched, because a dark nut is bitter and here the nut is the sweetness
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
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
>> slack: narrow — the peanuts are toasted separately and watched, because a dark nut is bitter and here the nut is the sweetness
>> step: soak 20 min, drain and chop
Soak @dried long red chiles{8}(stemmed and seeded) in hot water for ~soak{20%min}, then drain and chop them.
>> step: toast 2 min, grind in a mortar
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{}.
>> step: pound to a fibrous paste
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.
>> step: pound in
Pound @garlic{8%cloves} and @shallots{4}(chopped) into @&(~1)paste{}.
>> step: work in
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.