Panang Curry Paste

Ingredients

• dried long red chilies — about 8 to 10 mild dried Thai chilies, stemmed and seeded for a red color with moderate heat20 g
• dried bird's eye chilies — about 6 to 8, stemmed; adjust for heat4 g
• lemongrass — tender lower white part only, thinly sliced35 g
• galangal — peeled and thinly sliced20 g
• makrut lime zest — finely shaved from 1 to 2 makrut limes, avoid bitter white pith2 g
• shallots — peeled and sliced60 g
• garlic — peeled cloves25 g
• coriander seeds — about 1 tablespoon8 g
• cumin seeds — about 1 teaspoon4 g
• white peppercorns — about 1 teaspoon2 g
• roasted peanuts — unsalted; traditional in many Panang-style pastes for body15 g
• shrimp paste — belacan or kapi; wrapped in foil or banana leaf before toasting if desired10 g
• fine salt — about 3/4 teaspoon; helps grinding4 g

Nutrition

Nutrition values are estimates and may vary depending on ingredients and brands.

Instructions

1. 1
   Soak the dried chilies

   Place the dried long red chilies and dried bird's eye chilies in a bowl. Cover with 250 millilitres (1 cup) hot water and soak for 15 minutes. Drain well and squeeze gently to remove excess water.

   15 minutes Hot water soak

   Cues: The chilies should feel flexible and soft, not brittle, and the soaking water will turn orange-red.

   Tip: Wear gloves if you have sensitive skin, and keep a few seeds if you want a hotter paste.
2. 2
   Toast the dry spices

   Set a small dry pan over medium-low heat. Add the coriander seeds, cumin seeds, and white peppercorns. Toast, shaking the pan often, until fragrant and slightly deeper in color, then transfer to a mortar or spice grinder.

   2 to 3 minutes Medium-low heat

   Cues: The spices should smell warm and nutty, with a light popping sound from some coriander seeds, but no smoke.

   Tip: Remove the spices as soon as they are aromatic; burnt spices make the paste bitter.
3. 3
   Toast the shrimp paste

   Place the shrimp paste in a small piece of foil or on a small square of baking paper in the same pan. Toast briefly until aromatic, then let it cool slightly.

   1 to 2 minutes Medium-low heat

   Cues: It should smell savory and mellow rather than harsh, and the surface will look slightly drier.

   Tip: Turn on the extractor fan or open a window, as shrimp paste has a strong aroma when heated.
4. 4
   Grind the spices

   Pound the toasted coriander seeds, cumin seeds, and white peppercorns in a mortar and pestle until finely ground. If using a grinder, pulse to a fine powder.

   2 minutes No heat

   Cues: The mixture should look sandy and even, with no large whole seeds left.

   Tip: Starting with the dry spices creates an abrasive base that helps break down the fresh aromatics.
5. 5
   Pound the firm aromatics

   Add the salt, sliced lemongrass, galangal, and makrut lime zest to the mortar. Pound until the fibers break down into a rough paste.

   5 to 7 minutes No heat

   Cues: The mixture should change from chunky slices to a moist, fibrous mash with a strong citrusy aroma.

   Tip: Slice the lemongrass and galangal as thinly as possible to make pounding easier.
6. 6
   Add the softer ingredients

   Add the shallots, garlic, soaked chilies, and roasted peanuts. Pound steadily, scraping the sides as needed, until the mixture becomes a smooth, cohesive red paste.

   8 to 10 minutes No heat

   Cues: The paste should be thick, moist, and spreadable, with only tiny visible flecks of chili skin and no large chunks of shallot.

   Tip: Add the ingredients in batches if your mortar is small so the paste grinds evenly.
7. 7
   Finish with shrimp paste

   Add the toasted shrimp paste and pound again until fully incorporated and the paste is uniform in color and texture.

   1 to 2 minutes No heat

   Cues: The paste should look glossy, brick red to deep rust-colored, and smell savory, citrusy, and warm-spiced.

   Tip: If using a food processor instead of a mortar, pulse in short bursts and scrape down frequently to avoid a watery paste.
8. 8
   Use or store

   Use about 45 to 60 grams (3 to 4 tablespoons) of paste for a curry serving 3 to 4 people, frying it first in thick coconut cream until fragrant and slightly oily before adding other ingredients.

   Immediate use or storage As needed for cooking

   Cues: When fried correctly, the paste will smell sweeter and richer, and small beads of red oil may appear around the edges.

   Tip: Portion the paste before storing so you can thaw only what you need.