Prik Gaeng Panang Thai Panang Curry Paste Recipe

Ingredients

• 7 dried spur chiles (about 9g total), stemmed and seeded (see note)
• 2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 20g sliced lemongrass)
• One 2 1/2-inch piece fresh galangal, peeled and thinly sliced (about 1 tablespoon; 10g)
• 1 1/2 teaspoons (3g) finely grated makrut lime zest from 3 makrut limes (optional, see note)
• 2 coriander roots (8g), cleaned and thinly sliced (see note)
• 2 garlic cloves (10g), thinly sliced
• 1 small shallot (20g), thinly sliced
• 1 teaspoon (10g) Thai shrimp paste
• 2 tablespoons (25g) roasted unsalted peanuts
• 1/2 piece (6g) whole nutmeg
• 2 teaspoons (4g) whole coriander seeds
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon white peppercorns

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