California Farm Fresh Panang Curry Paste and Sauce

Name: California Farm Fresh Panang Curry Paste and Sauce
Total time: 3600 s
Yield: 2 people one year
Cuisine: American
Ingredients: 1 Tbs fresh spanish peanuts or hazelnuts; 2 Fresh mild yellow or red peppers; 3 Dried red hot peppers; 1 Shallot; 3 garlic cloves; 4 Dried Makrut limeleaves; 1/4 tsp Coriander; 1/4 tsp Cumin; 1/4 tsp Galangal; 1/4 tsp himalayan pink seasalt; Tbs home made Lemon grass oil; 1 tsp Trassi fermented shrimp paste

Hobby Horseman @HobbyHorseman

California, United States

Here is the way I make fresh panang curry paste. I use mortar and pestal for a small amount of paste. You can use your food processor if you increase the amounts in this recipe by four, so the processor blade can grab the ingredients. Paste is easy to scoop even when kept frozen.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Under 1 hour

2 people one year

1 Tbsfresh spanish peanuts or hazelnuts
2Fresh mild yellow or red peppers
3Dried red hot peppers
1Shallot
3garlic cloves
4Dried Makrut limeleaves
1/4 tspCoriander
1/4 tspCumin
1/4 tspGalangal
1/4 tsphimalayan pink seasalt
Tbshome made Lemon grass oil
California Farm Annual Lemongrass Citronella Harvest
1 tspTrassi fermented shrimp paste

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Steps

Under 1 hour

1

In mortar and pestel, mash fresh nuts till oil is extracted. Add dried peppers, grind to paste. Add destemmed and deseeded fresh peppers, garlic, makrut leaves, galangal, Tbs lemon grass oil, other spices, shrimp paste, grind to paste. Put paste in 350F degree oven, roast 15 minutes. Put in jar.

California Farm Lime Harvest, Pies, Makrut Leaves
2

To use, fry Tbs paste in cast iron pan, douse with coconut cream, bring to boil: full cup for mild sauce, half cup for tangy, quarter cup for spicy. Panang paste is good for a year if kept frozen.

Linked Recipes

California Farm Annual Lemongrass Citronella Harvest

California Farm Lime Harvest, Pies, Makrut Leaves

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 26, 2022 18:48

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.

Keywords

Curry Shallot Lemon Grass Peanut Cilantro Galangal Shrimp Pepper Garlic

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California Farm Fresh Panang Curry Paste and Sauce

California Farm Fresh Panang Curry Paste and Sauce

Ingredients

Steps

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