Penang Curry Paste

penang curry paste ingredients

Prik Gairng Pa Nang

Storage 2 months Cooks in 30 minutes Difficulty EASY

Ingredients

  • 20 dried red chillies
  • 2 tbsp lemon grass, chopped
  • 2 tbsp galangal, chopped
  • 1 tsp kafir lime zest
  • 1 shallot, chopped
  • 2 cloves garlic
  • 1 tbsp coriander seeds, roasted
  • 2 tsp cumin seeds, roasted
  • 15 black pepper corns
  • 1 coriander root
  • 1 tsp salt
  • 1 tsp shrimp paste
  • 2 tbsp crushed peanuts

Method

  1. Smash the chillies and salt in a pestle and mortar.
  2. Add the rest of the ingredients and smash together 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.

  • 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.