Introduction
Panang Curry Paste is a vibrant and fragrant blend of spices that forms the base for many delightful Thai dishes. This unique paste balances sweet, sour, salty, and fiery flavors, creating an explosion of taste in every bite.
Tips for this recipe
For optimal results with Panang Curry Paste, ensure the roasted peanuts are crushed finely to enhance the texture and depth of flavor. Adjust spice levels according to your preference by adjusting the amount of serrano chiles used.
Why you will love this recipe
With its rich, aromatic flavors, Panang Curry Paste is perfect for those who adore bold and complex dishes with a Thai twist. The versatility of the paste allows it to be incorporated into various cuisines, making your meals excitingly diverse yet comfortingly familiar.
Ingredients
– 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 kaffir 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
Adviced equipments
– Electric Spice Grinder
– Blender
– Non-stick Wok or Frying Pan
– Wooden Spoon and Spatula Set
– High Heat Cookware with Lid
– Precision Digital Scale
– Large Cutting Board
– Chef’s Knife Set
– Measuring Cups & Spoons Set
History of the recipe
Panang Curry Paste has its roots in Southern Thailand and is particularly associated with the Malaysian Penang state, where it gained popularity due to the influence of Malay cuisine. This region’s rich culinary heritage has contributed significantly to the development of various curry pastes, including Panang. Traditionally prepared by local households, this paste was initially made for quick and flavorful meals using readily available ingredients like galangal, lemongrass, and chiles de árbol. Over time, it evolved into a staple component of Thai cooking, influencing the creation of other regional curry pastes such as Red Curry Paste, Green Curry Paste, Massaman Curry Paste, and others.
fun facts about this recipe
Did you know that Panang Curry Paste’s name is derived from the term “Panang,” which refers to a type of flatbread popular in Southern Thailand? This dish reflects the fusion of Thai and Malay flavors, showcasing how regional culinary traditions intertwine. The paste’s ingredients are often sourced locally, highlighting the importance of fresh, high-quality produce for authentic taste profiles. Additionally, creating this homemade paste allows enthusiasts to explore a deeper understanding of Thai flavors and engage in traditional cooking practices that have been passed down through generations.