Panang Curry Paste
You only need 2 tablespoons of this paste for the Panang Vegetable Curry. Freeze tablespoonfuls of the remaining paste on a sheet pan, then store in a plastic freezer bag for up to 2 months. Use cubes to add deep flavor to soups, stews, and rice dishes.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 3/4 cup
Sauce
Peanut
Lemongrass
Chile Pepper
Bon Appétit
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt
- 1 large shallot, chopped
- 4 garlic cloves, chopped
- Carbohydrate 15 g(5%)
- Fat 4 g(6%)
- Fiber 3 g(10%)
- Protein 3 g(7%)
- Saturated Fat 1 g(3%)
- Sodium 175 mg(7%)
- Calories 99
Preparation Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.
Preparation Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.
