Dry Curry Paste Panang Recipes
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
DRY CURRY PASTE (PANAENG)
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
Steps:
- Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
- You should have about 6 tablespoons.
PANANG CURRY
Panang Curry (sometimes written Penang Curry) is a dry curry which is fried in coconut milk, and not boiled. Panang uses the thicker part of the milk, or the cream only. It's typically made with beef, although you can make it with pork or chicken as well. It is usually just meat, and is seasoned with sliced lime leaves and sometimes a few leaves of Thai basil.
Number Of Ingredients 16
Steps:
- The first step is to make the curry paste. Start by soaking the chilies in water until they're soft. This could take up to a half hour. When they're soft, cut them open to remove the guts & seeds. Toast the cumin seeds, cilantro seeds and peanuts separately in a pan over medium heat. Roast each until fragrant, about 3-5 minutes. Grind up the seeds together in a stone mortar and pestle until powdered. Remove and set aside. Add your chilies with the salt to the stone mortar and pestle and pound until a paste. This will take awhile - the skins are difficult to mash. Be patient. When your chilies are a uniform paste, add the lemongrass. Pound until a paste. Then add the galangal and coriander roots, and again, smash until paste. Add the peanuts, shallots, garlic and your powdered cumin & cilantro seeds. Mash until paste. Add the shrimp paste and pound to mix well. Set aside. Cut your meat cross-grain into thin slices (about 1.5″ (4cm) long x 1/2″ (1.25cm) tall x 1/8″ (.25cm) thick). Now, on to frying your curry! Heat up your pan first on medium-high heat, then add 1/2 cup of the coconut cream. It should sizzle right away and boil. Add all the paste and mix well. Fry the paste. You want to keep the paste dry, but not too dry that it sticks and burns. Keep adding a little bit of coconut milk when it gets too dry, maybe about 1/4 cup every minute or two. Keep stirring so it doesn't burn. Keep adding coconut cream about 1/4 cup at a time, every minute or two. You should start to see a lot of oil coming to the top of the curry. This is normal and a sign that you're doing it right! Your paste should start to smell really good after 4-5 minutes. You'll start to see a lot of oil rising to the top, especially where it's bubbling. When it does, add your meat. Cook the meat until cooked, add the lime leaves, fish sauce and palm sugar, then keep going about 3-5 minutes so the meat is soft. The consistency of the curry should be similar to the photo. If it's too dry, add a bit more of the coconut milk. Remove and serve. Feel free to garnish with shredded lime leaves and a few leaves of Thai basil. Some fancy restaurants serve it like shown with a bit of thickened coconut cream (thickened with a bit of tapioca flour) which you're welcome to do too!
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.
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AUTHENTIC THAI RECIPE FOR PANANG CURRY PASTE
2016-04-07 Basic Directions: How we make our Panang Curry Paste. 1) Toast the cumin, coriander, mace, cardamom, and green chilies until lightly browned …
From thaicookbook.tv
4.5/5 Total Time 30 minsCategory Recipe ComponentsCalories 75 per serving
From thaicookbook.tv
4.5/5 Total Time 30 minsCategory Recipe ComponentsCalories 75 per serving
- Toast the cumin, coriander, mace, cardamom, and green chilies until lightly browned and aromatic.
- Remove the seeds form the chilies, then grind them up with all the dried spices using a vegetable chopper or by hand with a mortar and pestle. Set this aside.
- Chop and prepare all the fresh herbs, grind then together as fine as you can. Add the dry ingredients, salt, and shrimp paste one at a time and continue grinding until you have a smooth and creamy paste.
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2022-03-21 Toasting the Seeds. The recipe calls for the cumin seeds, coriander seeds, and peppercorns to be slightly toasted. Simply heat a pan to medium heat and add the seeds and peppercorns. No oil is needed. Dry toast them for 1-2 minutes, stirring, until they become fragrant, then continue with the recipe.
From chilipeppermadness.com
Cuisine ThaiCalories 10 per servingCategory Main Course, Seasonings
From chilipeppermadness.com
Cuisine ThaiCalories 10 per servingCategory Main Course, Seasonings
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Soak the chilies in water for at least an hour to soften. Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove and set aside. Grind roasted peanuts in the mortar and pestle until fine; remove and set aside.
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2018-04-18 Panang curry paste is as rich and bright in flavor as it is color. The vibrant red hue comes from a large handful of red chilis. For our recipe we are using dried Thai chilis for heat. We balance the spicy hotness of red chilis with bright notes of coriander, mace and cardamom, and the tanginess of kaffir lime rind, lemongrass and galangal.Then we add the rich, savory flavors …
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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 ...
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