Best 3 Panang Curry Paste Recipes
**Panang Curry Paste: A Culinary Journey to Thailand's Rich Flavors**
In the heart of Thai cuisine, Panang curry paste stands as a testament to the country's vibrant culinary heritage. This aromatic paste forms the foundation of the beloved Panang curry, a dish that tantalizes taste buds with its perfect balance of sweet, savory, and spicy flavors. Made with a blend of fragrant spices, herbs, and fresh ingredients, Panang curry paste captures the essence of Thailand's rich culinary traditions. From the fiery heat of chili peppers to the aromatic notes of lemongrass and kaffir lime leaves, Panang curry paste offers a symphony of flavors that will transport you to the bustling streets of Bangkok or the serene shores of Phuket. Whether you're a seasoned chef or a home cook looking to explore the delights of Thai cuisine, Panang curry paste is your gateway to culinary adventures. Unleash your creativity and embark on a journey of taste as you explore the diverse recipes featured in this article, ranging from classic Panang curry with chicken or tofu to tantalizing variations that showcase the versatility of this remarkable paste. Prepare to be captivated by the vibrant flavors and aromas that await you in the world of Panang curry.
PANANG CURRY PASTE
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
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
PANANG CURRY PASTE
A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.
Provided by Bon Appétit Test Kitchen
Categories Sauce Peanut Lemongrass Chile Pepper Bon Appétit
Yield Makes 3/4 cup
Number Of Ingredients 13
Steps:
- Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.
PANANG CURRY PASTE
A lot of people find comfort and time savings using a prepared curry paste while this recipe is easy and keeps awhile in the refrigerator. Add to prepared noodles or stir into a coconut milk mixture. Use as you would prepared curry paste even though this one will be fresher.
Provided by Member 610488
Categories Vegetable
Time 5m
Yield 1 2/3 cups
Number Of Ingredients 9
Steps:
- Put everything into a food processor and blend until smooth. There will be green flecks from the cilantro. Taste, it should be tomato with a sharp after-bite of "heat". If it is too acid from the tomato paste, add more salt and pepper. Maybe it's not hot enough, add more sambal. If it's not herby enough, then add more cilantro and blend again. The ground caraway gives that low, back of the tongue smoothness to the curry. If you don't taste that, then add more caraway.
- So, you really should be able to taste all the ingredients both separately and as a whole, that is, you will be able to identify the flavors as being what they are within the context of the whole of the panang paste. Remember, this is the base for the dish, so it is going to be intense.
Tips:
- When buying lemongrass, choose stalks that are firm and green with a strong citrusy scent.
- To toast the spices, place them in a small skillet over medium heat and cook, stirring constantly, until fragrant and slightly darker in color, about 2 minutes.
- If you don't have a spice grinder, you can toast the spices in a skillet and then transfer them to a mortar and pestle to grind them into a fine powder.
- To make the curry paste, simply combine all of the ingredients in a food processor or blender and blend until smooth.
- Panang curry paste can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Serve panang curry with jasmine rice or your favorite noodles.
Conclusion:
Panang curry paste is a versatile and delicious condiment that can be used to make a variety of Thai dishes. Whether you're looking for a simple weeknight meal or an impressive dish for a party, panang curry paste is a great option. With its rich, creamy flavor and perfect balance of sweet, sour, and spicy, panang curry paste is sure to please everyone at your table.
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