Thailand: Panang Curry Paste

My favorite curry in Thailand has to be Panang. Excited I got to learn how to make the paste at home! Here’s the recipe:

2 tablespoon peeled and chopped galangal
2 tablespoons lemongrass, sliced thin (the white base of the stalk)
6 kaffir lime leaves, chopped
2 tablespoons peeled and chopped coriander root
1 big pinch of salt
2 shallots, sliced thin
5 cloves garlic, chopped
4 pieces of mace, toasted
2 cardamom pods, toasted
3 large dried red Anaheim chiles
1 tsp toasted coriander seeds or 1 tsp ground coriander
1 tsp toasted cumin seeds or 1 tsp ground cumin
1 tsp shrimp paste
1 tbsp salt
1 tsp black peppercorns
1/4 cup cashews, chopped
2 tsp water

Now for the fun part. Get out a mortar and pestle, put all of your ingredients into the bowl and demolish all of your frustrations by squishing and pounding until you have a paste. Yes, you can do it in a blender, but where is the fun in that? The Snoop is obsessed with mortar and pestling things!

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