Panang Curry Paste

Ingredients

• For the curry paste
• 10 g mild dried chili
• 0.5 tsp salt
• 0.75 tsp cumin seed
• 1.5 tsp coriander seed
• 0.25 tsp white peppercorn
• 2 inch lemongrass
• 1 tbsp galangal
• 1.5 tsp makrut lime zest
• 2 cilantro root
• 3 tbsp garlic
• 0.25 cup shallot
• 1 tsp fermented shrimp paste
• 12 roasted peanut
• 4 tbsp red curry paste
• 0.75 tsp cumin seed
• 1.5 tsp coriander seed
• 12 roasted peanut
• 1 tsp fermented shrimp paste

Makes 4 servings.

Per serving (estimate)

50 kcal · 2 g protein · 5 g carbs · 3 g fat · 1 g fibre

Method

Follow the original method at hot-thai-kitchen.com.