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Homemade Thai red panang curry paste
Homemade Thai red panang curry paste

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We hope you got insight from reading it, now let’s go back to homemade thai red panang curry paste recipe. To cook homemade thai red panang curry paste you need 14 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Homemade Thai red panang curry paste:
  1. Prepare 5-6 big dry red chillies (copped)
  2. Get 5-6 fresh red chillies (finely chopped)
  3. Take 1 tsp thai shrimp paste
  4. Provide 5-6 clove garlic
  5. Get 5 small shallots
  6. Prepare 1 tbsp fresh Coriander roots (finely chopped) - you can use powder version or stalk
  7. Provide 1 tbsp galangal (finely chopped)
  8. Take 1 tbsp lemongrass (finely chopped, use only 2/3 of it start from the root)
  9. Prepare 1 tsp Kaffir lime peel
  10. Take 1 tsp ground white or black pepper
  11. Provide 1 tsp ground coriander
  12. You need 1 tsp ground cumin
  13. Provide 1 tsp salt
  14. Use 2 tbsp cashew nuts
Instructions to make Homemade Thai red panang curry paste:
  1. Cut dry chilli into big pieces and soak in warm water for about 15-20. Drain the water off
  2. 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.
  3. 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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