Best 2 Dry Curry Paste Panaeng Recipes

Indulge in the symphony of flavors that is Thai curry, a culinary masterpiece originating from the kitchens of Thailand. This diverse dish is known for its captivating balance of sweet, sour, salty, and spicy notes, and it is a staple in many households across the country. In this article, we will tantalize your taste buds with three distinct Thai curry recipes: the aromatic and rich panaeng curry, the fiery and zesty red curry, and the creamy and decadent green curry. Each recipe is carefully curated to highlight the unique characteristics of these beloved dishes, ensuring an unforgettable culinary experience. Whether you are a seasoned home cook or embarking on your first culinary adventure, these recipes will guide you effortlessly in creating authentic and flavorful Thai curries that will transport your senses to the vibrant streets of Thailand.

Let's cook with our recipes!

PANANG CURRY PASTE

Panang Curry Paste image

This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, 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.

Provided by Wiley

Categories Side Dish Sauces and Condiments Recipes

Time 22m

Yield 6

Number Of Ingredients 15

Ingredients

10 dried red chile peppers
4 large green chile peppers
1 tablespoon coriander seeds
½ teaspoon cumin seeds
4 pieces mace
2 pods cardamom
2 shallots, thinly sliced
5 cloves garlic, chopped
2 tablespoons thinly sliced lemongrass
2 tablespoons peeled and chopped cilantro root
2 tablespoons crushed black peppercorns
6 kaffir lime leaves, chopped
1 tablespoon peeled and chopped galangal
1 teaspoon shrimp paste
1 teaspoon salt

Steps:

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.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 11.9 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 399.5 mg, Sugar 3.1 g

DRY CURRY PASTE (PANAENG)

Dry Curry Paste (Panaeng) image

Make and share this Dry Curry Paste (Panaeng) recipe from Food.com.

Provided by Latchy

Categories Thai

Time 20m

Yield 6 tablespoons

Number Of Ingredients 10

Ingredients

10 dried long red chilies, deseeded and chopped
5 shallots, chopped
2 tablespoons chopped garlic
2 stalks lemongrass, chopped (only the white part)
1 inch galangal, chopped
1 teaspoon coriander powder
1 teaspoon ground cumin
3 coriander roots, chopped
1 teaspoon shrimp paste
3 tablespoons roasted peanuts

Steps:

Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
You should have about 6 tablespoons.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your curry paste.
Toast the spices before using them. This will bring out their flavor and aroma.
Grind the spices into a fine powder. This will help them blend into the curry paste smoothly.
Use a mortar and pestle to grind the spices. This will give you a more authentic flavor than using a blender or food processor.
Be patient. Making curry paste takes time and effort, but it's worth it in the end.

Conclusion:

Dry curry paste is a versatile ingredient that can be used to make a variety of delicious dishes. It's easy to make at home, and it's a great way to add flavor to your favorite recipes. With a little planning and effort, you can make your own dry curry paste that is just as good as, if not better than, store-bought varieties. So next time you're looking for a way to add some extra flavor to your cooking, try making your own dry curry paste. You won't be disappointed.