Simple Way to Panang Curry Chicken Thai Cube

Panang Curry Paste

Onion, garlic, chicken, sweet potato, broccoli, diced tomatoes, tomato paste, water, and coconut milk.

Recipe Summary Panang Curry Paste

This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.

Ingredients | Panang Curry Chicken Thai Cube

10 dried red chile peppers

4 large green chile peppers

1 tablespoon coriander seeds

½ teaspoon cumin seeds

4 pieces mace

2 pods cardamom

2 shallots, thinly sliced

5 cloves garlic, chopped

2 tablespoons thinly sliced lemongrass

2 tablespoons peeled and chopped cilantro root

2 tablespoons crushed black peppercorns

6 kaffir lime leaves, chopped

1 tablespoon peeled and chopped galangal

1 teaspoon shrimp paste

1 teaspoon salt

Directions

Info | Panang Curry Chicken Thai Cube

prep: 20 mins cook: 2 mins total: 22 mins Servings: 6 Yield: 3 /4 cup

TAG : Panang Curry Paste

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