Panang Curry Paste

Ingredients

Whole spices

• 1 generous tbsp cumin seeds
• 1 generous tbsp coriander seeds
• 1 ½ tsp white pepper

Chillies and aromatics

• 12 dried red bird’s eye chillies, soaked in water for 30 minutes and cut into small pieces
• 12 garlic cloves, roughly chopped
• 2 shallots (medium), finely chopped
• 1 thumb-sized piece galangal, thinly sliced
• 2 fresh red chillies, thinly sliced
• 1 lemongrass stalk, tough outer part removed and thinly sliced
• 10 thick coriander stalks (about 1 generous tbsp)
• ½ lime (zest)
• 4 lime leaves, stems removed and finely chopped

Nuts and paste

• 3-4 tbsp roasted peanuts
• 1 tsp shrimp paste

Method

Stage 1 - Toast and grind spices

1. Heat pan over medium-high heat; toast cumin, coriander until fragrant but not smoking.
2. Transfer to pestle and mortar; cool and pound to powder with white pepper.

Stage 2 - Pound to paste

1. Add bird’s eye chillies; pound to paste.
2. Add garlic, shallots, galangal, fresh chillies, lemongrass, coriander stalks, lime zest, lime leaves, and peanuts.
3. Pound 40-60 mins until smooth and buttery.

Stage 3 - Add shrimp paste

1. Add shrimp paste; pound to incorporate.