Panang Curry Paste

A rich and fragrant Thai Panang curry paste made from scratch. This recipe builds on a classic red curry base by adding toasted cumin, coriander seeds, and roasted peanuts for a uniquely nutty and aromatic flavor profile. Chef's tips: (1) Always toast cumin and coriander seeds separately as they are different sizes and toast at different rates. (2) Grinding the dry spices first before adding wet ingredients makes it much easier to achieve a fine powder. (3) Finely chopping all aromatics before putting them into the mortar will significantly speed up the pounding process. (4) If you have a peanut allergy, commercial pastes often omit peanuts or substitute with mung beans, but peanuts are essential for traditional homemade Panang flavor.

• Time: 30 min
• Servings: 1

Source: ChefChef

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