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The ingredients needed to make Homemade Thai red panang curry paste:
- You need 5-6 big dry red chillies (copped)
- Provide 5-6 fresh red chillies (finely chopped)
- You need 1 tsp thai shrimp paste
- You need 5-6 clove garlic
- Take 5 small shallots
- Get 1 tbsp fresh Coriander roots (finely chopped) - you can use powder version or stalk
- Provide 1 tbsp galangal (finely chopped)
- Get 1 tbsp lemongrass (finely chopped, use only 2/3 of it start from the root)
- Prepare 1 tsp Kaffir lime peel
- Prepare 1 tsp ground white or black pepper
- You need 1 tsp ground coriander
- Provide 1 tsp ground cumin
- You need 1 tsp salt
- You need 2 tbsp cashew nuts
Instructions to make Homemade Thai red panang curry paste:
- Cut dry chilli into big pieces and soak in warm water for about 15-20. Drain the water off
- Pound fresh chilli, garlic, shallots, dry chilli together and add some salt to help the paste combine in a pastel and mortar. Then add lemongrass, galangal and pound them in until it form a rough paste. Transfer to a food processor or blender and add the rest of the ingredient. Blitz the ingredients until it form a thick paste.
- Store it in the clean jar or put in the ice cube and freeze them. You can keep it in the fridge for 3 months or freeze for a year.
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