Nam Prik Panaeng (Panaeng Curry Paste)

"This is the paste that defines a Panaeng curry and, like the other Thai sauces, lends itself to advance preparation. This version is HOT, but not overwhelmingly so and achieves a very successful balance of the sweet, salty, and sour tastes that distinguish the cooking of Thailand. This recipe comes form a book called "The Best of Thailand"."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
9
Yields:
2/3 cups
Advertisement

ingredients

Advertisement

directions

  • Soak chilis in warm water to cover about 1 hour or until just softened.
  • Drain and discard water.
  • In a food grinder, process chilis, lemongrass, shallots, garlic coriander seeds, salt, galangal, and shrimp paste until smooth.
  • Gradually add 1 to 2 tablespoons water to assist in the blending.
  • The paste should be smooth but not wet.
  • Store in a airtight container in the refrigerator 1 to 2 weeks, or frozen up to 6 months.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I live in a house full of Zaar addicts.....lucky for me i'm one of the taste testers...whoo-hoo</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes