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Panang Curry Paste

Name: Panang Curry Paste
Cuisine: thai
Ingredients: 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; 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.

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
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.

Recipes sourced from Epicurious.com.

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