Panang Curry Paste
Here is the recipe for Panang Curry Paste, as mentioned in Nosheteria. The paste is very potent and concentrated, so you only need about 6 tablespoons per batch of Panang Curry. Simply store the reserved in the fridge until next time you have a hankering.From Comfort Food by Kay Scarlett
8-10 large dried chilies
6 shallots, chopped
6 garlic cloves, chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
1 teaspoon white pepper
2 lemongrass stalks, white part only, sliced and bruised
1 tablespoon chopped galangal
6 cilantro sprigs
2 teaspoons shrimp paste
2 tablespoons roasted peanuts
Soak chilies in boiling water for 15 minutes to reconstitute. Remove the seeds and chop. Place in food processor with rest of the ingredients, and process until smooth. Add a little water if paste is too thick, and is not coming together.
posted by nosheteria at 10:00 PM
6 Comments:
How do you feel about the panang curry paste you can buy, ready made, from the asian markets? I know, I know ... fresh is always best, but wtf is "galangal"? You see my problem here.
I just bought two cans of this paste. I just looooove me some panang.
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This post has been removed by a blog administrator.
From Ann Arbor, MI
Thank you for the excellent recipe for Panang Paste. We had a list of ingredients - some missing according you yours - and no idea how to proceed. We're on our way to making Panang Shrimp. Now that you (doubtless) have learned what galangal is, did you knowit also comes in a powder form? Easy to add to the Paste recipe. Best of luck.
There are two types of galangal or "blue ginger" as it is known in some parts of the world. The regular galangal which is slightly bigger and there's the "Lesser Galangal" or "Finger Galangal" which I believe is used in the Panang Curry Paste. "Lesser Galangal" is most often used in Thai cooking. It has a sharper and more pungent aroma and flavour than the regular galangal. Also, using galangal powder doesn't add justice to the curry paste...you may like to add some fresf young ginger to the curry paste to compensate on the flavour loss. Just my two cents' worth...
I feel odd replying to a 2-year-old blog entry, but this recipe looks great, and I'd like to make it. One question, though - when the recipe refers to "shallots," is it referring to green/spring onions, or something more like http://en.wikipedia.org/wiki/Shallots? I would assume the latter, but 6 of those would seem to dominate the recipe, whereas 6 green onions would be more appropriate. Which do you use?
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