Coooking Lesson – Phanaeng Curry Paste (น้ำพริกแกงพะแนง)
The shown recipe is for a slightly altered version of the original Phanaeng Curry Paste. Joy is leaving the shrimp paste away, which is difficult to obtain in western countries and not that great to handle because of its pungent smell. Another advantage of leaving the shrimp paste away is, that this makes the Curry Paste suitable for vegetarian and vegan cuisine.
This Phanaeng Curry Paste works perfect with Joy’s Phanaeng Curry recipe. This is as well an alteration of the original Thai recipe and very popular with our students.
- The shown amounts are sufficient for about 10 portions, depending on how spice you would like the dish to be
- First mince the wet ingredients which are: dried chilies soaked in water, lemon grass, red onions, garlic, galangal, ginger and tumeric.
- ...until it looks like this and put aside
- Roast the dry ingredients for the curry paste which are: coriander seeds, cumin seeds, black pepper and dried chilies
- After roasting put the dry ingredients in the mortar and grind them
- ...until it looks like this
- Now it's time to mix the pre prepared dry and wet ingredients together
- To save time you can now use a blender with hardly any impact on the taste
- Heat up some cooking oil, add the paste, stir well and add some coconut milk for the creamier texture and bring to boil
- Here the finished result
2 thoughts on “Phanaeng Curry Paste”
Please can you let me know how much to use for 4 people?
Hi Jade, thanks for the comment. The amounts shown are for about 10 dishes but it depends how spicy you like your food. The paste lasts at least 3 month in the fridge, so just do the paste with the shown amounts on the picture. Then, when you prepare your Phanaeng curry just experiment with the paste to find the perfect amount for your taste.