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Thursday, 13 April 2017

Thai Panang Curry Paste

          A lot of ingredients goes into making this aromatic and flavourful curry paste from which many lip-smacking Thai gravy dishes - both veg. and non-veg. can be dished out. So if you can get hold of all the mentioned ingredients, then go ahead and make this homemade style curry paste instead of opting for a store-bought one. It is worth the effort. This paste can be stored in an air-tight container in the freezer for 1-2 months. It can be frozen in ice cube trays too, which later can be used in soups and broths.

          I recently had the opportunity of having a Thai Panang Mutton Curry and I really fell in love with this dish. It was very tasty and flavourful. So I wasted no time in gathering all the required ingredients and made a curry paste. I will surely make a dish out of this paste very soon. So be tuned in. It can also be incorporated in our Indian gravies too. Why not? That would really be a new creation. 

  • 1 small onion, chopped
  • 5-6 garlic cloves
  • 1" galangal, sliced
  • 8-10 dry red chilies, soaked in water for 10-15 minutes
  • 1/4 cup coriander roots, chopped
  • 1/2 tsp. lime zest
  • 1 lemongrass (bottom part), sliced
  • 4-5 kaffir lime leaves
  • 1/2 tsp. shrimp paste
  • 1-2 tbsp. roasted peanuts, powdered
  • 1 tsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. pepper powder
  • 1-2 tbsp. tomato ketchup 
  • salt to taste

          Blend all the above mentioned ingredients to a smooth paste by adding required quantity of water. Store in an air-tight container to be used later.

1. For a vegetarian version, just skip the shrimp paste.
2. If shrimp paste is unavailable, go for homemade fried and ground prawns.

                Blend all the ingredients to a smooth paste by adding required quantity of water. 

                   Oops!!! forgot to add peanut powder and tomato ketchup. So I added later
                   to the paste and mixed well.

                               Store in an air-tight container to be used later.

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