Panang Curry Paste

Ingredients

  • 2 Tbsp dried red spur chilies, soaked in water for 10 minutes and then sliced
  • 1 stalk lemongrass, cut at an angle in ½" lengths
  • 1 slice galangal ginger, finely sliced
  • 1 tsp shallots, finely chopped
  • 1 tsp kaffir lime zest, finely sliced
  • 1 garlic clove, sliced
  • 1 coriander root, chopped
  • 1 tsp white peppercorns
  • ¼ tsp salt
  • ¼ tsp shrimp paste
  • 1 Tbsp roasted ground peanuts

Prep

  1. Pound white peppercorn in a mortar & pestle. Add dried chili and salt, pound together
  2. Add lemongrass, galangal, kaffir lime, coriander root, garlic and shallot, pound until it becomes a fine paste
  3. Add ground peanuts and shrimp paste, continue to pound

Note

The paste will last at least a month in a refrigerator if stir-fried in oil first

Curry

Ingredients

  • 50 g chicken breast, sliced
  • 1-2 Tbsp panang curry paste
  • 2 kaffir leaves, shredded
  • 5-8 pea eggplants
  • red chilies as needed, sliced
  • ¼ cup coconut cream
  • ½ cup coconut milk
  • 1-2 Tbsp cooking oil

Seasoning

  • ½ Tbsp palm sugar
  • 1 Tbsp fish sauce
  1. Put oil in the wok, add panang curry paste, stir vigorously until fragrant
  2. Add coconut cream, stir to combine, heat until fat separates (oil floating on top)
  3. Add chicken and fry in the paste and when nearly cooked, add coconut milk and bring to boil
  4. Add kaffir lime leaves and pea eggplants seasoned with palm sugar and fish sauce
  5. Stir constantly until chicken and eggplants are cooked
  6. Transfer to the serving bowl, add sliced red chilie for garnish