Panang Curry Paste is a traditional Thai recipe for a classic curry spice blend of chillies, with coriander, cumin, peanuts and galangal. The full recipe is presented here and I hope you enjoy this classic Thai version of: Panang Curry Paste.
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This is a classic curry paste from the Panang region of Thailand typically used to make curries fried in coconut cream.
Combine the cumin seeds and coriander seeds in a mortar and grind until powdered. Remove and set aside. Add the chillies and salt to the mortar and pound until it forms a paste (this will take a while). When the chillies are completely smooth add the lemongrass and pound again until you have a paste. Now add the galangal and coriander roots and pound once more into a smooth paste.
Add the peanuts, shallots, garlic and the powdered spices and mash into a paste. Finally add the shrimp paste and mash to mix thoroughly. Set aside in the refrigerator until needed.
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