Prik Gaeng Panang (Panang Red Curry Paste)

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Prik Gaeng Panang (Panang Red Curry Paste)

Prik Gaeng Panang (Panang Red Curry Paste) is a traditional Thai recipe for a classic and very aromatic red curry paste that cn bue used as a base for meat, fish or vegetarian dishes. The full recipe is presented here and I hope you enjoy this classic Thai version of: Panang Red Curry Paste (Prik Gaeng Panang).

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Makes:

2 jars

Rating:

Tags : Curry Chilli Recipes Sauce Recipes Spice Recipes Thailand Recipes

This is a classic red curry paste from the Penang state in northern Thailand. Don't let the extensive list of ingredients put you of, as the paste is simplicity itself to make and the end results are well worthwhile.

Ingredients:

4 tbsp tomato purée
1 small onion, peeled and quartered
3cm length of galangal (or ginger), peeled and thinly sliced
3 garlic cloves
1 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp Nam Pla (Thai fish sauce)
1 tsp shrimp paste
1 tbsp paprika
2 tbsp hot chilli powder
1 tbsp coriander seeds, ground to a powder
2 red chillies (Thai birdseye for preference)
1/2 tsp ground turmeric
1 tbsp ground cumin
2 Kaffir lime leaves, shredded
1/2 tsp ground cinnamon
1/4 tsp freshly-grated nutmeg
1/4 tsp ground cloves
450ml thick coconut milk (fresh or tinned)
juice of 1/2 lime

Method:

Prepare all the ingredients that need preparing then combine everything in a food processor. Blitz a few times to break up the larger pieces then process to a smooth paste. To store, pack into jars and refrigerate (it will keep for several weeks).

To turn the paste into a curry sauce add a 440g tin of coconut milk and mix to combine. To use, simply add your mix of meat and/or vegetables, cook in a wok or casserole until done and serve on a bed of rice.