Easy Panang Curry Paste
Ingredients
-
¼
cup
dried Thai chili peppers
-
1½
tsp
whole coriander seeds
-
1½
tsp
whole cumin seeds
-
½
medium
red onion, roughly chopped
-
⅓
cup
peanut butter
-
¼
cup
maple syrup
-
1-2
Tbsp
avocado or olive oil
-
1
Tbsp
white, yellow, or chickpea miso paste
-
2
Tbsp
lemongrass, roughly chopped
-
2½
Tbsp
fresh ginger, roughly chopped
-
4
tsp
lime zest
-
4
large cloves
garlic, peeled
-
2
tsp
sea salt
Instructions
- Wear gloves if you have sensitive skin while deseeding the chili peppers.
- Deseed the Thai chili peppers and soak them in boiling water.
- Toast coriander and cumin seeds in a skillet until fragrant.
- Crush the toasted seeds using a mortar and pestle or a rolling pin.
- Drain the soaked chili peppers and add them to a blender with the crushed spices and other ingredients.
- Blend until a paste forms, adding more oil or water if needed.
- Taste and adjust the flavor with lime zest, salt, chilies, maple syrup, or peanut butter as desired.
- Store in a jar in the refrigerator for up to 10 days or freeze for longer storage.
Nutrition Facts (estimated)
Servings
12
Calories
83
Total fat
4.8g
Total carbohydrates
8.6g
Total protein
2.2g
Sodium
427mg
Cholesterol
0mg
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