Penang Curry Paste

penang curry paste ingredients

Prik Gairng Pa Nang

Storage 2 months Cooks in 30 minutes Difficulty EASY

Ingredients

  • 5 sweet red chilli
  • 5 dried red chilli
  • 1 tbsp galangal, chopped
  • 1 tsp kafir lime zest
  • 1 shallot, chopped
  • 2 cloves garlic
  • 1 lemon grass stalk, finely sliced
  • 1 tsp coriander seeds, roasted
  • 1 tsp cumin seeds, roasted
  • 10 black pepper corns
  • 1 coriander root
  • 1/4 tsp salt
  • 1 tsp shrimp paste

Method

  1. Roast the coriander and cumin seeds and black pepper corns until they have smell nice.
  2. Add this to a pestle and mortar and smash until they are a powder.
  3. Roast the remaining fresh ingredients in a little oil.
  4. Add these ingredients to the pestle and mortar and smash for around 30 minutes or until a nice thick paste is formed.

Alternatively you can blend the ingredients together but the curry paste tastes much better if smashed by hand in a pestle and mortar.

If you fry the finished paste in 2 tbsp oil the paste will last a long time in your fridge.

Roasting the Seeds
Roasting the Seeds
Adding the Lemongrass and Lime Zest
Adding the Lemongrass and Lime Zest
Adding the last ingredients
Adding the last ingredients

To Store

Store in the fridge for up to two months.

The finished Penang curry paste
The finished Penang curry paste

Penang curry paste is a core ingredient for Penang Curry with Pork. Hope you enjoy my Prik Gairng Pa Nang. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.