Nam Prik Gaeng Panang (Panang Curry Paste)
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."
Ingredients
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