PANANG CURRY PASTE

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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

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.

*** Explore more Panang Curry Paste Recipes »

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