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The ingredients needed to make Homemade Thai red panang curry paste:
- Use big dry red chillies (copped)
- Use fresh red chillies (finely chopped)
- Use thai shrimp paste
- Provide garlic
- Use small shallots
- Get fresh Coriander roots (finely chopped) - you can use powder version or stalk
- Prepare galangal (finely chopped)
- You need lemongrass (finely chopped, use only 2/3 of it start from the root)
- Get Kaffir lime peel
- Get ground white or black pepper
- Prepare ground coriander
- Take ground cumin
- Use salt
- Prepare cashew nuts
Steps 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.
Much of the base for this Thai Red Curry Paste is drawn from Chef and restaurant recipes. Little tweaks here and there to balance it to my taste to. I will show you how to make red curry paste so you can do the same. I usually buy this brand of curry paste , which comes in red, green, yellow, massaman, and panang. Traditionally, Thai curry pastes are pounded by hand using a mortar and pestle.
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