Nam Prik Gaeng Panang (Panang Curry Paste)

20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #21639

November 05, 2015



"This is a really easy to prepare recipe and the start to many great meals. It will keep well in a mason jar you keep in the refrigerator for up to two weeks or in the freezer for up to 6 months. The amount of chilies in this recipe makes it a hot one but you can modify the number used or even change the type to cooler New Mexico or Anaheim chilies. Makes 1/2 cup using mortar/pestle and 1 cup using a blender."

Original is 1 serving

Nutritional

  • Serving Size: 1 (400.2 g)
  • Calories 216.6
  • Total Fat - 2.7 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 29 mg
  • Total Carbohydrate - 52.3 g
  • Dietary Fiber - 8.3 g
  • Sugars - 7.3 g
  • Protein - 7 g
  • Calcium - 148.2 mg
  • Iron - 7.5 mg
  • Vitamin C - 96.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Remove the stems and seeds from the chilies.

Step 2

Soak the chilies, Kaffir lime rind, and galangal in the warm water for 15 minutes. Drain and discard water. Chop mixture finely.

Step 3

Combine all ingredients in a mortar and using a pestle, grind the ingredients into a smooth paste. You may also use a blender to do the same job but add 1/2 cup water to mixture to aid in blending.

Tips


  • Mortar/pestle
  • Blender

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