Panang Curry Paste

Name: Panang Curry Paste Recipe
Prep time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 2-3 Thai Chiles (hotter); -or-; 3-4 dried chile de arbol seeded & soaked and; 4 serrano chiles seeded & sliced into disks (milder); 1 tbsp ginger root pulp (grated); 2 stalks lemongrass yellow portions only sliced into thin disks; 3 tbsp fresh cilantro; 1 tsp ground cumin; 1 clove garlic smashed; 1 large white or yellow onion or 5 shallots; 1 lime (zest and juice); 1 tsp kosher salt; 2 tsp fresh ground black pepper

Minutes to Prepare: 40

Number of Servings: 10

Ingredients

2-3 Thai Chiles (hotter)-or-3-4 dried chile de arbol, seeded & soaked and 4 serrano chiles, seeded & sliced into disks (milder)1 tbsp ginger root pulp (grated)2 stalks lemongrass, yellow portions only, sliced into thin disks3 tbsp fresh cilantro1 tsp ground cumin1 clove garlic, smashed1 large white or yellow onion or 5 shallots1 lime (zest and juice)1 tsp kosher salt2 tsp fresh ground black pepper

Directions

Combine all ingredients in a large food processor. Puree until smooth.

Serving Size: Makes 10-12 tbsp paste

Number of Servings: 10

Recipe submitted by SparkPeople user JENNMANUEL.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 16.6
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 114.0 mg
Total Carbs: 2.7 g
Dietary Fiber: 0.7 g
Protein: 0.6 g

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