Pa-nang curry paste (Nam Prik Gang Pa Nang)


5 Dried Chilies, depends on size and spiciness

1 tsp. salt

1/2 tsp. roasted cumin seeds

1 tsp. roasted coriander seeds

1/4 tsp. white pepper corns

1 Tbsp. chopped lemongrass

1 Tbsp. chopped galangal

1/2 Tbsp. kaffir lime peel

1 tsp. cilantro root

1 Tbsp. chopped garlic

2 Tbsp. chopped shallots

1 tsp. shrimp paste

2 Tbsp. roasted peanuts, ground


  1. Add chilies and salt to a mortar and pestle; pound into a rough paste.

Add the ground dry spices and continue pounding to a fine paste

  1. Add lemongrass, galangal, kaffir lime peel, and cilantro roots; pound into a fine paste
  2. Add shallots and garlic; pound into a fine paste
  3. Add ground peanuts and shrimp paste, pound to mix