Ingredients
Spices
The key to an authentic and flavorful Panang Curry paste lies in the selection and combination of ingredients, as well as the judicious use of spices. Below are the essential components required for this recipe:
Ingredients:
Aromatics
- 2-3 cloves of garlic
- 1 small onion
- 2-3 inches of lemongrass, bruised
- 2-3 stalks of galangal or Thai ginger
- 2 tablespoons of grated fresh ginger
Spice Blend
- 1 tablespoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of cinnamon powder
- 1/4 teaspoon of cardamom powder
Chili Peppers
- 2-3 dried red Thai chilies, rehydrated and seeded
- 1-2 tablespoon of fish sauce (optional)
Other Ingredients
2 tablespoons of vegetable oil
Salt, to taste
2 cloves of shallots or scallions, for garnish
In terms of spices, Panang Curry paste relies heavily on the combination of coriander, cumin, turmeric, cinnamon, and cardamom. These warm, aromatic spices work together to create a rich and slightly sweet flavor profile.
The use of dried red Thai chilies provides a deep, spicy heat that is characteristic of Panang Curry. The fish sauce adds depth and umami flavor, but it can be omitted for a vegetarian version.
When preparing the ingredients, be sure to bruise or pound them to release their oils and flavors. For example, pounding the lemongrass and galangal releases their citrus and ginger flavors, respectively.
The ratio of ingredients and spices is also crucial in achieving an authentic Panang Curry paste flavor. Feel free to adjust the proportions according to your personal taste preferences and dietary needs.
1 tablespoon coriander seeds
The key to creating an authentic Panang Curry paste lies in using a combination of carefully selected ingredients, one of which is coriander seeds. In this recipe, we use 1 tablespoon of these tiny, oil-rich seeds that pack a punch when it comes to adding depth and warmth to our curry paste.
Coriander seeds are the dried fruits of the cilantro plant (also known as dhania in Hindi), and they have been used for centuries in various forms of traditional medicine and cooking. They belong to the same family as parsley, carrots, and parsnips, and are widely cultivated in tropical regions around the world.
The distinctive flavor and aroma of coriander seeds come from their unique combination of essential oils, which include linalool, geraniol, and pinene. These oils give them a warm, earthy, slightly citrusy taste that is essential to Thai and Indian cuisine. In the case of Panang Curry paste, coriander seeds play a crucial role in balancing out the spiciness of ingredients like chilies and cumin.
To get the most out of your coriander seeds when making this curry paste recipe, it’s essential to toast them lightly before grinding. Simply heat a small pan over medium heat and add the coriander seeds for about 30 seconds on each side, until fragrant. Then, allow them to cool completely before grinding into a fine powder using a spice grinder or mortar and pestle.
This toasted coriander seed powder will now be an integral component of your Panang Curry paste, adding that distinctive flavor and aroma that will transport you straight to the streets of Bangkok. And with this simple yet essential ingredient at your fingertips, the possibilities for creating authentic, delicious Thai dishes are endless!
1 tablespoon cumin seeds
- Cumin seeds are an essential ingredient in many Indian and Southeast Asian dishes, including the Panang Curry Paste Recipe.
- The key characteristic of cumin seeds is their distinctive earthy and slightly bitter flavor, which is often described as warm and aromatic.
- They are commonly used to add depth and complexity to a variety of dishes, from curries and stews to soups and salads.
- Cumin seeds can be used whole or ground into a powder. While whole cumin seeds have a more robust flavor than ground cumin, ground cumin is often easier to incorporate into sauces and marinades.
- When using cumin seeds in the Panang Curry Paste Recipe, it’s essential to toast them before grinding them into a paste.
- Toasting enhances the flavor of cumin seeds by bringing out their natural oils and aromatic compounds.
Here is a list of some common uses for cumin seeds:
- Curry pastes
- Rice dishes
- Dal (lentil soup)
- Vegetable stews and soups
- Biriyani
Cumin seeds pair well with a variety of spices, including coriander, turmeric, cayenne pepper, and black pepper.
They are also often used in combination with other aromatics like onions, garlic, and ginger to create a flavorful base for curries and sauces.
In the Panang Curry Paste Recipe, cumin seeds play an essential role in adding depth and warmth to the dish.
The slightly bitter flavor of cumin seeds complements the sweetness of coconut milk and the spiciness of chilies, creating a balanced and harmonious flavor profile.
1/2 teaspoon turmeric powder
The key ingredient in this Panang Curry Paste recipe is Turmeric powder, which adds a distinct yellow color and warm, slightly bitter flavor to the dish.
Turmeric has been used for centuries in traditional medicine and cooking in many parts of the world, particularly in India and Southeast Asia. It is made from the root of the Curcuma longa plant, which contains a variety of compounds that have been shown to have anti-inflammatory and antioxidant properties.
The turmeric powder used in this recipe is a spice made by drying and grinding the turmeric root into a fine powder. It has a strong, earthy aroma and a slightly bitter taste when used in small quantities. In Panang curry paste, turmeric is typically mixed with other spices, chilies, and aromatics to create a complex and flavorful sauce.
To use 1/2 teaspoon of turmeric powder in this recipe, you will need to mix it with the other ingredients listed in the Panang Curry Paste Recipe. Start by sautéing the onions, garlic, and shallots until they are softened and fragrant, then add in the turmeric powder along with the chilies, coriander, cumin, and other spices. Stir well to combine and cook for an additional 1-2 minutes, allowing the flavors to meld together.
Remember that the quality of your turmeric powder can affect the final flavor and color of your Panang curry paste. Look for a high-quality turmeric powder from a reputable brand or source to ensure the best results.
1/2 teaspoon paprika
Paprika is a crucial ingredient in many Southeast Asian dishes, including the Panang Curry Paste Recipe. The type and quantity of paprika used can greatly impact the flavor and aroma of the final product. In this recipe, 1/2 teaspoon of paprika is called for.
Paprika is typically made from ground bell peppers or sweet peppers and comes in a variety of colors, including red, yellow, brown, and black. The most common type used in cooking is the sweet paprika, which has a mild, slightly sweet flavor and is often used to add depth and warmth to dishes without overpowering them.
The 1/2 teaspoon of paprika required for this recipe is equivalent to about one-quarter of a standard tablespoon. This small amount may seem insignificant, but it can make a significant difference in the overall taste and character of the Panang Curry Paste. Paprika’s mild flavor and aroma work well with the bold flavors of ingredients like lemongrass, galangal, garlic, and chilies, which are also present in this recipe.
In terms of texture, paprika is a fine powder that dissolves easily into sauces and marinades. This makes it an ideal ingredient for recipes where a subtle, even distribution of flavor is desired. When used in the Panang Curry Paste Recipe, the paprika will combine with other ingredients like fish sauce, lime juice, and coconut milk to create a rich, creamy paste with a deep, slightly sweet flavor.
It’s worth noting that different types of paprika can have varying levels of heat and flavor. Some may be more smoky or spicy than others, so it’s essential to choose a high-quality sweet paprika for this recipe to ensure the best results. If you’re using a store-bought paprika, make sure to check the ingredient label for any added preservatives or fillers that might affect the flavor.
In summary, the 1/2 teaspoon of paprika in the Panang Curry Paste Recipe serves as a key component that contributes to the overall depth and warmth of the dish. Its mild, slightly sweet flavor pairs well with other ingredients, creating a rich, creamy paste perfect for Thai cuisine enthusiasts and foodies alike.
1/4 teaspoon cayenne pepper (optional)
Cayenne pepper is an optional ingredient that adds a subtle kick to the Panang Curry Paste recipe, but feel free to omit it if you prefer a milder flavor.
The term cayenne pepper refers to the dried fruit of the Capsicum annuum , a species of Capsicum commonly referred to as a sweet pepper. It is often confused with its hotter cousins, the cayenne pepper and red pepper flakes.
Cayenne peppers are native to the Americas but have been introduced and cultivated worldwide. They are a staple ingredient in many cuisines, particularly in Caribbean and Mexican cooking, where they add a piquant flavor and heat.
The main compound responsible for cayenne pepper’s intense heat is capsaicin. When ingested, it binds to receptors in the mouth and throat, producing a sensation of burning or tingling that can be quite intense, but not painful.
When used in the Panang Curry Paste, the cayenne pepper adds depth and warmth without overpowering the other ingredients. The key is to use it sparingly, as its flavor and heat can quickly overwhelm the dish.
If you’re unsure about how spicy your curry will be or prefer a milder flavor altogether, start with an even smaller amount of cayenne pepper – perhaps one-eighth of a teaspoon – and adjust to taste.
Remember, cayenne peppers are a fundamental component in many traditional recipes. Feel free to experiment and use them in other dishes, such as sauces, marinades, or even baked goods, where their unique flavor can add an interesting dimension.
Salt, to taste
Salt is a crucial ingredient in cooking, especially when it comes to creating complex and nuanced flavors like those found in Thai dishes such as panang curry. The instruction “to taste” can be somewhat misleading, as it implies that the amount of salt being used is entirely up to personal preference.
However, in reality, salt serves a very specific purpose in cooking beyond just adding flavor. Salt helps to balance out acidity and sweetness in dishes, brings out the natural flavors of ingredients, and even acts as a preservative by inhibiting the growth of bacteria.
In the context of panang curry paste, which is typically made with a combination of spices, herbs, chilies, garlic, and other aromatics, salt plays an important role in rounding out the flavors. Without enough salt, the dish can taste flat and unbalanced.
The “to taste” instruction suggests that you should add salt to the panang curry paste until it tastes right to you. However, this approach can be problematic for several reasons. Firstly, if you’re not careful, you can end up adding too much salt, which can make the dish inedibly salty.
Secondly, relying solely on personal taste can lead to inconsistencies in flavor from one batch of panang curry paste to another. If you’re trying to create a consistent product, using a standard amount of salt is essential.
For these reasons, it’s generally better to use a specific amount of salt when making panang curry paste, rather than simply adding it “to taste.” A good starting point would be to use about 1/2 teaspoon of fine-grained salt per cup of panang curry paste. However, you may need to adjust this amount depending on the other ingredients and flavors in your particular recipe.
It’s also worth noting that the type of salt you use can affect the flavor of your panang curry paste. Fine-grained salt is generally preferred for its ability to dissolve quickly and evenly, while coarser salts like sea salt or kosher salt may add texture and complexity to the dish.
In summary, while “to taste” is a vague instruction that doesn’t provide much guidance, using a standard amount of salt when making panang curry paste can help ensure consistency and balance in flavor. By understanding the role that salt plays in cooking and experimenting with different amounts and types of salt, you can create a delicious and authentic panang curry paste.
Panang Curry Paste Preparation
Roasting the Spices
To prepare Panang Curry Paste, the first step is to roast a blend of spices, which forms the foundation of this iconic Thai paste. The key ingredients for roasting include coriander seeds, cumin seeds, cinnamon sticks, cloves, and star anise.
Start by heating a dry pan over medium heat. Add 2-3 tablespoons of coriander seeds to the pan, stirring occasionally as they start to release their aroma and turn slightly brown. This process should take about 5 minutes, during which you must remain attentive to prevent burning.
Once the coriander seeds are fragrant and lightly toasted, add 1-2 teaspoons of cumin seeds to the same pan. Stir well to combine with the coriander seeds, continuing to roast for another minute or until they also become fragrant and lightly browned.
Next, carefully place a cinnamon stick and a few whole cloves into the pan, stirring gently to prevent burning. Roast for about 30 seconds to 1 minute, allowing the fragrance of these spices to mingle with the coriander and cumin seeds.
The final ingredient for roasting is star anise. Add it to the pan along with a small amount of salt (about 1/2 teaspoon) and stir well to combine. Continue roasting for another minute or until the mixture becomes fragrant, taking care not to let it burn.
Once you have successfully roasted these spices, allow them to cool completely before grinding them into a fine powder using a spice grinder or mortar and pestle. This step is crucial in releasing the full flavor potential of the spices, so don’t rush it!
The roasted spices should now be ground into a fine, aromatic powder that serves as the base for your Panang Curry Paste. In the next steps, we’ll combine these spices with other ingredients to create this signature Thai paste.
Dry roast coriander seeds and cumin seeds in a pan over low heat for 57 minutes or until fragrant
To prepare Panang Curry Paste, you will need to start by dry roasting the coriander seeds and cumin seeds in a pan over low heat.
First, add 2 tablespoons of coriander seeds and 1 tablespoon of cumin seeds to a pan and place it over low heat. You can use any type of pan that conducts heat well, such as a stainless steel or cast iron skillet.
Next, roast the spices for exactly 57 minutes. This may seem like a long time, but it’s essential to dry roast the spices to bring out their full flavor and aroma. The longer you roast them, the more intense their flavor will be.
During this time, stir the spices occasionally to prevent them from burning. You can also use a thermometer to check the temperature of the pan, keeping it around 150-200°F (65-90°C) for optimal roasting results.
Once the coriander seeds and cumin seeds have finished roasting, they should be fragrant and slightly darkened in color. This indicates that they are ready to use in your Panang Curry Paste recipe.
Preparing Other Ingredients
- Add 3-4 cloves of garlic, minced, to the pan with the roasted coriander seeds and cumin seeds.
- Add 1 tablespoon of grated fresh ginger to the pan and stir well.
- Add 2 tablespoons of lemongrass paste to the pan and mix until combined.
These ingredients will be used as a base for your Panang Curry Paste. Make sure to mince or grate them finely so that they blend smoothly with the other ingredients.
Let the spices cool down completely
To prepare an authentic Panang curry paste, you will need to start by gathering the following ingredients:
- 10-12 dried red chilies
- 4-5 cloves of garlic, peeled and minced
- 1 small shallot, peeled and minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons lemongrass paste
- 2 tablespoons galangal paste
- 2 tablespoons shallot and garlic paste (or 1 tablespoon shallot-garlic paste)
- 2-3 Kaffir lime leaves, chopped (fresh or dried)
First, rehydrate the dried red chilies by soaking them in hot water for about 20 minutes. Once they are soft and pliable, remove the stems and seeds, and blend them into a fine paste using a blender or food processor.
In a pan, heat 1 tablespoon of oil over medium heat. Add the grated ginger and sauté until it is fragrant and slightly caramelized. This will take about 5-7 minutes. Be careful not to burn the ginger as it can quickly become too dark and bitter.
Add the minced garlic and shallot to the pan and sauté for another minute, stirring constantly to prevent burning. The mixture should be fragrant and lightly browned at this point.
Now add the ground cumin, coriander, turmeric powder, and cayenne pepper (if using) to the pan. Stir well to combine with the spices and oil. Cook for about 1-2 minutes, until the mixture is fragrant and slightly darkened.
Add the rehydrated red chili paste, lemongrass paste, galangal paste, shallot-garlic paste, salt, and chopped Kaffir lime leaves to the pan. Stir well to combine all the ingredients.
Reduce heat to low and simmer the mixture for about 10-15 minutes, stirring occasionally, until it has thickened into a rich and creamy paste. You may need to add a little water if the paste becomes too thick.
Once the paste is ready, remove it from the heat and let it cool down completely before transferring it to an airtight container. You can store this panang curry paste in the refrigerator for up to 1 week or freeze it for up to 3 months.
Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle
To prepare the Panang Curry Paste, start by roasting a mixture of spices, which typically includes cinnamon, cardamom pods, clove, and coriander seeds. The ideal method for roasting is to dry roast the spices in a pan over low heat, stirring frequently, until fragrant.
Once the spices are aromatic, remove them from the heat and let them cool. This step allows the flavors of the spices to mature and intensify. It’s crucial to be patient during this process, as rushing through it can affect the quality of the Panang Curry Paste.
After the spices have cooled completely, transfer them to a spice grinder or mortar and pestle for grinding into a fine powder.
In a spice grinder, grind the roasted spices in small batches until they form a consistent fine powder. If using a mortar and pestle, be prepared to spend a bit more time and effort crushing the spices against the sides of the bowl to break them down into smaller particles.
Once you have ground the cinnamon, cardamom pods, clove, and coriander seeds into a fine powder, set it aside for further use in preparing your Panang Curry Paste.
The resulting finely ground spice blend can then be combined with other ingredients such as chilies, garlic, shallots, galangal or lemongrass, fish sauce and lime juice to make the complete Panang Curry Paste Recipe.
Cooking the Curry Paste
Combining with Other Ingredients
Cooking the curry paste is an essential step in making Panang Curry, as it allows the flavors to meld together and intensifies the aroma of the dish.
To cook the curry paste, heat 2 tablespoons of oil in a saucepan over medium-low heat.
Add the curry paste to the saucepan and stir constantly for about 1-2 minutes, until the paste is fragrant and slightly darkened in color.
Be careful not to burn the paste, as this can give the dish an unpleasant flavor.
Once the paste is cooked, add it to a blender or food processor with 2 tablespoons of water, 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar.
Blend the mixture until smooth and well combined.
Add the blended curry paste to your wok or large skillet over medium heat, then add in any additional ingredients such as protein (chicken, beef, pork), vegetables (bell peppers, onions, bamboo shoots), and coconut milk.
Stir-fry the ingredients until they are well coated with the curry paste and heated through.
Serve the Panang Curry hot over steamed rice or noodles, garnished with fresh herbs such as basil or cilantro.
Combine the ground spices, turmeric powder, paprika, cayenne pepper (if using), and salt in a pan
The first step in cooking the curry paste is to combine the ground spices, turmeric powder, paprika, cayenne pepper (if using), and salt in a pan over medium heat.
Begin by adding 2-3 tablespoons of vegetable oil or coconut oil to the pan, as this will help bring out the flavors and aroma of the spices. Once the oil is hot, add the ground spices, which should include cumin powder, coriander powder, cinnamon powder, cardamom powder, and nutmeg powder.
Add 1-2 teaspoons each of cumin and coriander to start with, depending on your preference for spice intensity. If using a pre-mixed curry powder or garam masala blend, you can add it now as well.
Next, stir in 1/2 teaspoon each of turmeric and paprika, along with 1/4 teaspoon cayenne pepper if desired (start with less heat for milder dishes). Salt can be added to taste, but generally, about 1/4 teaspoon should suffice. Be careful not to add too much salt as the curry paste will thicken later.
Continue cooking over medium heat for approximately 5-7 minutes or until you notice a distinct aroma of roasting spices filling your kitchen, and the mixture becomes fragrant.
Avoid stirring vigorously during this time, allowing each spice to develop its unique flavor before moving on. Be mindful not to let the paste burn as it darkens in color slightly; if that happens, simply remove it from heat immediately, add a splash of water, or milk (optional), and whisk well to salvage the curry paste.
As you reach this stage, carefully stir the mixture with your spatula occasionally while allowing it to simmer at an even temperature. Remove the pan from direct heat if necessary; however, avoid removing it from the cooking surface entirely unless absolutely required – as constant attention is key when creating that perfect curry paste.
Add 2 tablespoons of oil (such as coconut or vegetable oil) to the pan
To cook the curry paste, start by adding 2 tablespoons of oil such as coconut or vegetable oil to the pan.
The type of oil you use can affect the flavor and aroma of the dish, so choose one that suits your preference.
Once the oil is hot, add the curry paste and stir it quickly to prevent burning. The curry paste will start to release its fragrance and change color as it cooks.
Step-by-Step Instructions
- Add 2 tablespoons of oil to a hot pan over medium heat.
- Once the oil is hot, add the curry paste and stir it quickly with a spatula.
- Continue stirring the curry paste for about 1-2 minutes or until it starts to darken in color and release its fragrance.
As you continue cooking the curry paste, you may need to adjust the heat depending on how quickly it’s browning. Aim for a nice balance between cooking the flavors out of the spices and preventing the curry paste from burning.
Stirfry the spice mixture over medium heat for 23 minutes or until fragrant and slightly darkened
Stir-frying the spice mixture is a crucial step in cooking the Panang Curry Paste, as it helps to bring out the complex flavors and aromas of the individual spices.
To start, heat a pan over medium heat, allowing it to warm up for about 2-3 minutes. This will ensure that the spices cook evenly and prevent them from burning or scorching.
Add the spice mixture to the pan, stirring constantly with a spatula to ensure even distribution of heat.
Continue stir-frying the spice mixture over medium heat for 23 minutes, or until it reaches your desired level of fragrance and color. The spices will start to release their aromas and oils, filling the air with a rich and savory scent.
During this time, you may notice that the spice mixture will start to slightly darken in color due to caramelization. This is a normal process and indicates that the flavors are developing and intensifying.
As the spice mixture cooks, it’s essential to stir frequently to prevent burning or scorching. You can also use a spatula to press down gently on the spices, helping to release their oils and flavors.
After 23 minutes of stir-frying, the curry paste should be fragrant and slightly darkened in color, with a rich and complex aroma filling your kitchen.
This is a critical step in making a high-quality Panang Curry Paste. The longer you cook the spice mixture, the more developed and intense the flavors will be.
Once the curry paste has reached the desired level of fragrance and color, remove it from heat and let it cool completely before using it to make your Panang curry dish.
Remove from heat and let cool down completely
To cook the curry paste for the Panang Curry Paste Recipe, follow these steps:
- Remove from heat and let cool down completely.
- This will help prevent any further cooking or oxidation of the ingredients that may affect the flavor and aroma of the curry paste.
As you wait for the mixture to cool, it will thicken slightly and turn a darker color due to the Maillard reaction, which is the chemical reaction between amino acids and reducing sugars that occurs when food is cooked or heated.
The cooling process also helps to stop the cooking process, preserving the flavors and aromas of the ingredients and preventing them from becoming overcooked or burnt.
Once the mixture has cooled completely, you can proceed with blending it into a smooth paste using a blender, food processor, or mortar and pestle as required by your recipe.
This cooked and cooled curry paste can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months, allowing you to have a batch of freshly made curry paste on hand whenever you need it.
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