This is a vibrant and uplifting Thai Panang curry paste for dreary days, or when you just need something to brighten the mood. The floral and citrus notes from galangal and kaffir lime leaves are particularly pleasing and really help elevate the senses.
The key difference between a Thai red curry paste and Thai Panang curry paste is that the latter often includes coriander seeds, shrimp paste and peanuts, which act as a thickening agent.
For those with potential allergies, this curry paste has been made without peanuts, but feel free to add it if it tickles your fancy.
Once prepared, this paste can be added to beef, chicken or prawns with a final touch of coconut milk to bring it all together. There’s even the option to go vegan, in which case you may leave out the dried shrimp.
Ingredients
- 18 dried red chillies, roughly chopped
- 15cm galangal, roughly chopped
- 5 large cloves garlic, roughly chopped
- 7 Thai shallots, roughly chopped
- 8 stalks lemongrass, base only, finely sliced
- 6 kaffir lime leaves, finely sliced
- 1 kaffir lime, rind only, finely sliced
- 3 stalks coriander, root and base only, roughly chopped
- 1 tablespoon coriander seeds, toasted
- 1 tablespoon dried shrimp, rehydrated (omit if vegan)
- cooking oil
Method
- Put all ingredients into a blender and blitz to a very fine and smooth paste.
- Heat a large pot on low to medium heat. Add 3-4 tablespoons of oil and bring to temperature.
- Add the curry paste and stir gently for about 15 minutes or until the oil splits from the paste.
- Use right away in a curry, or allow to cool and freeze for a rainy day.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour: the people, the culture and the stories behind them… the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.