Prep Time:
25 mins
Cook Time:
5 mins
Total Time:
30 mins
Servings:
12
Yield:
3/4 cup
Ingredients
Directions
Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. The past will keep in the refrigerator for several weeks.
Cook’s Note
You can use a food processor, but the flavor is much better if you use a mortar and pestle.
Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.
Nutrition Facts (per serving)
| 54 | Calories |
| 1g | Fat |
| 12g | Carbs |
| 2g | Protein |
