Cooked - Panang Curry Paste Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Panang Curry Paste Recipe

1.0

3 large dried red chiles (Ancho)

1T dried wild red peppers

1 tsp toasted coriander seeds

1 tsp toasted cumin seeds

3T″ lemongrass, chopped

4T galangal, chopped

5 fresh (or dried) kaffir lime leaves

1 tsp shrimp paste

2 cardamom pods (black cardamom)

2 small shallots

2 cloves garlic

1 tbsp salt

1 tsp black peppercorns

2T peanuts, toasted

Bit of Thai holy basil

2 cups homemade (or 1 can) coconut milk

1 tablespoon more shredded lime leaves

Sliced beef or pork

Fish sauce

One banana flower / and or some other vegetable

Grind the dry ingredients in a coffee grinder or stone mortar.
Cut the galangal and lemongrass thinly.
In a food processor, mix all the other ingredients with oil.
Store the paste in the refrigerator.
In a pan, cook the paste with oil until smokey, add coconut milk slowly and cook out most of the water.
Add meat and cook until tender with fish sauce.
Add vegetables and lime leaves.
Garnish with basil and citrus zest.
Serve with Jasmine Rice.

Course🧅Condiment

Diets🌾Gluten-free🥩Carnivore...

CategoryCurry Paste

Cuisine🇹🇭Thai

Occasions🥢Asian Cuisine📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 100 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...