Curry pastes from Thailand. From left: Red, Green, Yellow, Penang / Penaeng and Mussaman / Massaman.
Thai Penang Curry Paste
Penang curry paste is one of the five core curry pastes from Thailand that I am going to describe on Cookgypsy. There are innumerable other curries, but for the sake of being able to cross reference recipes for now I am going to include the core groups that most Westerners are familiar with. Red, green, yellow, Penang / Penaeng and mussaman / massaman.
Ingredient info: Look for chiles de árbol, guajillo chiles, and lemongrass at better supermarkets. Galangal and kaffir lime leaves are sold at Southeast Asian markets.
- 2 dried chiles de árbol, stemmed
- 2 dried guajillo chiles, stemmed
- 2 fresh lemongrass stalks, bottom 4" only, tough outer layer discarded, thinly sliced
- 3 tablespoons roasted peanuts
- 2 chopped peeled fresh (or frozen, thawed) galangal
- 6 fresh or frozen kaffir lime leaves, finely chopped
- 1 large shallot, chopped
- 4 garlic cloves, chopped
- 2 fresh serrano chiles, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoons freshly ground pepper
- 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.
Can be made 2 months ahead.
Store airtight in freezer.