Thai Penang Curry Paste
 
Prep time
Total time
 
A sweet, spicy, peanutty Thai curry paste that will keep in the fridge for up to 3 months.
Author:
Recipe type: Sauce
Cuisine: Indian/Asian/Thai
Yield: ¾ cup
What You Need
  • 8-10 large dried red chilies
  • 1 T whole coriander seeds
  • 2 t whole cumin seeds
  • 3 T chopped roasted peanuts
  • 2 T chopped lemongrass
  • 2 T chopped shallots
  • 2 T chopped garlic
  • 1 T chopped fresh red bird's eye chilies
  • 1 T chopped galangal
  • 1 t chopped kaffir lime peel
  • 1 T chopped kaffir lime leaves
  • 1 T chopped ginger or coriander root
  • 10 whole black peppercorns
  • 1 t shrimp paste, fermented bean curd paste or salt
How You Make It
  1. Stem and de-seed the dried chilies. Soak in warm water for 15 minutes, drain and roughly chop.
  2. Dry roast the coriander and cumin seeds until fragrant for 3 minutes over medium heat. Finely grind in a mortar and pestle or a spice grinder.
  3. Finely grind the peppercorns.
  4. Put the dried and fresh chilies (if using), and the garlic and shallots in a food processor and blend until chopped fine.
  5. Add the coriander and cumin seeds, along with the lemongrass, galangal and ginger, and process once more, scraping down the sides as necessary.
  6. No add the roasted peanuts, kaffir lime and peel, the pepper and the shrimp paste or salt.
  7. Continue processing and scraping down the sides until the paste is very smooth.
  8. Place in a covered glass container in the fridge for up to 3 months.
Notes
If you cannot find kaffir limes, use the zest of ½ lemon and ½ lime and add an extra tsp fresh ginger.
I recommend wearing gloves to prepare the chilies - your eyes may thank you later!
If you cannot find galangal, add an extra ½ t fresh ginger.
Make sure the peanuts are finely ground before adding to the mix. I use a coffee grinder that I use specifically for grinding spices.
Recipe by Veggiemental at https://veggiemental.com/thai-penang-curry-paste/