California Farm Fresh Panang Curry Paste and Sauce
Hobby Horseman @HobbyHorseman
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.
California Farm Fresh Panang Curry Paste and Sauce
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.
Cooking Instructions
- 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.
- 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.
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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.
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