Panang is one of Thai red curries. The major difference is the addition of the ground roasted peanut. Traditionally the curry is made with sliced beef; Panang Neua. The beef is pre-cook gently in diluted coconut milk to tenderize. These days you can quickly make Panang curry with any choice of meat.
Ingredients
- 2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp white peppercorns
- 2-5 dried Spur chilies, cut and soaked in cold water
- 1 tsp coarse sea salt
- 1 tsp mature galangal, sliced finely chopped
- 2 tsp lemongrass, thinly sliced
- 1 tsp Kaffir lime zest, finely chopped
- 1 tsp coriander roots, washed well and chopped finely
- 2 Tbsp Thai garlic, peeled
- 1/4 cup shallots, roughly chopped
- 1 tsp shrimp paste
- 1 Tbsp roasted peanuts
Directions
- Dry roast (lightly toast without oil or water) coriander seeds and cumin seeds in a pan on a medium low heat. Keep stirring and do not leave unattended as it will burn very quickly. Just when the spices start to release aroma, take off the heat.
- Let cool completely. Pound the seeds and the white peppercorns to fine powder in a mortar with pestle, or with a coffee grinder.
- In the mortar (or switch from coffee grinder to a blender) add all the chillies and salt, pound them together until quite fine.
- In this order, add galangal, lemongrass, Kaffir lime zest, coriander root, garlic, and shallots. With each addition pound until well combined.
- Add roasted peanuts and pound until smooth.
- Add shrimp paste and pound until completely incorporated and smooth. Use within a day or fry in oil and coconut milk and store in the freezer for up to 6 months.
