Phanaeng Curry Paste


2 dried, long red chillies (approximately 12 cm long), stalk and seeds removed and soaked in a little hot water until soft (2-3 minutes), then chopped
2 lemongrass stalks, outer leaves removed. White part only.
2.5 cm galangal, peeled and finely chopped
5 garlic cloves, chopped. (Peeling optional)
4 Thai shallots, peeled and chopped
5 coriander roots, scraped and chopped
1 t shrimp paste
1 t ground cumin, dry fried in a small pan until fragrant
3 T raw, unsalted peanuts, boiled in water for 30 minutes until soft

  1. Pound the chillies, lemon grass and galangal in a mortar until they form a paste.
  2. Add the remaining ingredients one by one, pounding to form a smooth paste after each one is added.

Alternatively, use the blender or mincer method. See Curry Paste The Basics for details.


To store, put in an airtight jar. The paste will keep for a couple of weeks in the fridge, and a couple of months in the freezer.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: