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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. You can have homemade thai red panang curry paste using 14 ingredients and 3 steps. Here is how you do it.
The ingredients needed to prepare Homemade Thai red panang curry paste:
- Use 5-6 of big dry red chillies (copped).
- Use 5-6 of fresh red chillies (finely chopped).
- Get 1 tsp of thai shrimp paste.
- Prepare 5-6 clove of garlic.
- You need 5 of small shallots.
- Get 1 tbsp of fresh Coriander roots (finely chopped) – you can use powder version or stalk.
- You need 1 tbsp of galangal (finely chopped).
- Prepare 1 tbsp of lemongrass (finely chopped, use only 2/3 of it start from the root).
- You need 1 tsp of Kaffir lime peel.
- You need 1 tsp of ground white or black pepper.
- Provide 1 tsp of ground coriander.
- Take 1 tsp of ground cumin.
- Get 1 tsp of salt.
- Use 2 tbsp of 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..
Flavors cone out and curry turns delicious with this step. The answer to why your curry never tastes as good as your local Thai place is the paste. Skip the store bought jars and go straight for homemade. home; Recipes. The DNA of this paste is a recipe by the great David Thompson, a highly regarded Thai food expert. You might get lucky and find it in the international section of your grocery store, somewhere near the soy sauce.
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