Dry Curry Paste Panaeng Recipes

Steps:

• Put everything into a food processor and blend until smooth. There will be green flecks from the cilantro. Taste, it should be tomato with a sharp after-bite of "heat". If it is too acid from the tomato paste, add more salt and pepper. Maybe it's not hot enough, add more sambal. If it's not herby enough, then add more cilantro and blend again. The ground caraway gives that low, back of the tongue smoothness to the curry. If you don't taste that, then add more caraway.
• So, you really should be able to taste all the ingredients both separately and as a whole, that is, you will be able to identify the flavors as being what they are within the context of the whole of the panang paste. Remember, this is the base for the dish, so it is going to be intense.

Steps:

• Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
• Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
• Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.

Steps:

• 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.
• Place on sheet in tablespoon lumps to freeze. Then place in airtight bag. Can be made 2 months ahead.

Steps:

• Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
• You should have about 6 tablespoons.

Steps:

• PREPARATION-.
• Remove the seeds from the hot chili pepper and cut into small pieces, set aside.
• Scrap off the skin from the carrot, cut into rounds, set aside.
• Chop up the basil leaves, set aside.
• Remove the seeds from the red/green/yellow pepper and cut into pieces, set aside.
• Using other vegetables of your choice, clean as required, cut into bite size pieces, set aside.
• .
• COOKING INSTRUCTIONS-.
• Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
• Add the meat and braise on all sides.
• Then add the coconut milk, lower heat and simmer for a few minutes.
• Next add the meat and coconut milk to a Slow Cooker.
• Add the hot pepper, anchovies, sugar, peanut butter and stir/mix into the meat/coconut milk and place the cover on.
• Now set the Slow Cooker to cook for 3 hours on the high temperature setting.
• Half way through the cooking time, add the carrots.
• At about 2 hours add the carrot and a quick stir.
• At about 2 ½ hours add the balance of the vegetables, a quick stir and put the cover back on.
• When finished stir in Bijol seasoning for color, if desired.
• Serve with rice in individual bowls or plates, topped with a few basil leaves and enjoy!
• .
• NOTES-.
• This is a milder curry paste then the other Thai curries, using 1 tablespoon should be enough and if you add some hot peppers as well. At around 2 ½ hours the meat is tender, but at 3 hours more so... depending on the cut of meat used. Finally temperatures for different Slow Cookers will vary, so cook accordingly for a nice meal.

Steps:

• Pound all ingredients with a mortar an pestle until completely smooth, adding the peanuts last. (Or being a lazy cuss I use the blender).
• Although recipe makes enough for a curry dish with only 2 servings, you can make as much as you like and refrigerate or freeze in small portions.
• This is an adopted recipe.