Paneang Curry Paste Recipes

PANANG CURRY PASTE

Panang Curry Paste image

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

Ingredients

10 dried red chile peppers
4 large green chile peppers
1 tablespoon coriander seeds
½ teaspoon cumin seeds
4 pieces mace
2 pods cardamom
2 shallots, thinly sliced
5 cloves garlic, chopped
2 tablespoons thinly sliced lemongrass
2 tablespoons peeled and chopped cilantro root
2 tablespoons crushed black peppercorns
6 kaffir lime leaves, chopped
1 tablespoon peeled and chopped galangal
1 teaspoon shrimp paste
1 teaspoon salt

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

PANEANG CURRY PASTE

Paneang Curry Paste image

Make and share this Paneang Curry Paste recipe from Food.com.

Provided by drhousespcatcher

Categories Thai

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons peanuts (boiled or roasted and cooled)
10 long dried Thai chiles, stemmed and soaked
1/4 teaspoon salt
1 teaspoon coriander, root scraped and chopped
1 1/2 tablespoons galangal, grated
1 tablespoon lemongrass, chopped
3 tablespoons shallots, chopped
2 tablespoons garlic, chopped
1/2 nutmeg, coarsely pounded and briefly roasted

Steps:

Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender).
Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions.
This is an adopted recipe.

PANANG CURRY WITH CHICKEN

Panang Curry with Chicken image

Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste

Provided by wiley

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

5 tablespoons Panang curry paste
cooking oil
4 cups coconut milk
⅔ pound skinless, boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
¼ cup fresh Thai basil leaves

Steps:

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Nutrition Facts : Calories 596 calories, Carbohydrate 18.5 g, Cholesterol 46 mg, Fat 51.2 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 43.5 g, Sodium 980.5 mg, Sugar 9.4 g

PANANG CURRY PASTE

Panang Curry Paste image

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

Ingredients

2 dried chiles de árbol, stemmed
2 dried guajillo chiles, stemmed
2 fresh lemongrass stalks, bottom 4" only, tough outer layer discarded, thinly sliced
3 tablespoons roasted peanuts
2 chopped peeled fresh (or frozen, thawed) galangal
6 fresh or frozen makrut lime leaves, finely chopped
1 large shallot, chopped
4 garlic cloves, chopped
2 fresh serrano chiles, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoons freshly ground pepper
Ingredient info: Look for chiles de árbol, guajillo chiles, and lemongrass at better supermarkets. Galangal and makrut lime leaves are sold at Southeast Asian markets.

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

Panang Curry Paste image

This is a very traditional Thai Panang Curry Paste. It only takes about 2 tablespoons for most dishes. You can freeze the rest for future use. The first person to review this made numerous substitutions. I am so glad she made it anyway. I, strongly, believe if you don't have an ingredient - SUBSTITUTE!!! It is so much better than not trying something new.

Provided by Ambervim

Categories Thai

Time 20m

Yield 1 Cup

Number Of Ingredients 13

Ingredients

2 dried arbol chiles, stemmed (or other)
2 dried guajillo chilies, stemmed (or other)
2 fresh lemongrass, stalks bottom 4-inch only thinly sliced
3 tablespoons roasted peanuts
2 tablespoons chopped peeled fresh galangal (or frozen, thawed or ginger)
6 kaffir lime leaves, finely chopped (fresh or frozen or a bit of lemon juice and rind)
1 large shallot, chopped (or onion)
4 garlic cloves, chopped
2 fresh serrano chilies, chopped (or other hot chile)
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper

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.
Place on sheet in tablespoon lumps to freeze. Then place in airtight bag. Can be made 2 months ahead.

Nutrition Facts : Calories 298.6, Fat 21.7, SaturatedFat 3, Sodium 2093.2, Carbohydrate 20.5, Fiber 5.9, Sugar 2.8, Protein 12.1

PANANG CURRY

Panang Curry image

An excellent & authentic recipe from the pros @ the original Thai cookery school in Chang Mai, Northern Thailand!

Provided by stevebent

Time 40m

Yield Serves 3

Number Of Ingredients 0

Ingredients

Steps:

Put some water on to boil for your spaghetti/rice/noodles, and cook as per instructions. Put half the coconut milk into a wok and fry for 3-5 mins, stirring continuously, until the coconut oil begins to separate out.
Then add the curry paste and fry for 1-2 mins, until you get the aroma of the paste.
Add the pork and cook until the outside is cooked.
Then add the rest of the thick coconut milk and bring to the boil.
Simmer and add the palm sugar along the side of the wok until it melts.
Then add the soy sauce, fish sauce and lime leaf pieces.
Stir to combine (if using) add half the basil leaves.
Turn off the heat and serve garnished with the shredded lime leaves, red chillies, coconut milk and (if using) the remaining basil leaves.

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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 mins
Category Recipe Components
Calories 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.
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Heat a pan over a medium–high heat and toast the whole spices until warm to the touch and fragrant but not yet smoking. Transfer to a pestle and mortar to cool and then pound to a fine powder and add the white pepper.
Do the same with the garlic, then each ingredient up to and including the peanuts. You want the ingredients to become a nice buttery paste; this will take about 40–60 minutes. If you would like to cheat, put it all in a food processor.
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