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Before you jump to Homemade Thai red panang curry paste recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.
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We hope you got benefit from reading it, now let’s go back to homemade thai red panang curry paste recipe. To make homemade thai red panang curry paste you need 14 ingredients and 3 steps. Here is how you do that.
The ingredients needed to make Homemade Thai red panang curry paste:
- Use big dry red chillies (copped)
- Provide fresh red chillies (finely chopped)
- You need thai shrimp paste
- Provide garlic
- You need small shallots
- Prepare fresh Coriander roots (finely chopped) - you can use powder version or stalk
- Use galangal (finely chopped)
- Use lemongrass (finely chopped, use only 2/3 of it start from the root)
- Take Kaffir lime peel
- Use ground white or black pepper
- Get ground coriander
- Prepare ground cumin
- Prepare salt
- Take cashew nuts
Instructions to make Homemade Thai red panang curry paste:
- Cut dry chilli into big pieces and soak in warm water for about 15-20. Drain the water off
- Pound fresh chilli, garlic, shallots, dry chilli together and add some salt to help the paste combine in a pastel and mortar. Then add lemongrass, galangal and pound them in until it form a rough paste. Transfer to a food processor or blender and add the rest of the ingredient. Blitz the ingredients until it form a thick paste.
- Store it in the clean jar or put in the ice cube and freeze them. You can keep it in the fridge for 3 months or freeze for a year.
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