Recipe: Perfect Homemade Thai red panang curry paste

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Before you jump to Homemade Thai red panang curry paste recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.

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Consider eating almonds unless you suffer from nut allergies. Almonds are usually considered a super food because they’re packed full of ingredients that help boost our energy while keeping us healthy. Almonds are a natural source of B vitamins along with other vitamins and minerals. Tryptophan, an enzyme also present in turkey which induces drowsiness, is found in almonds. Nevertheless, you may not need a nap after eating almonds. Instead, these nuts help to reduce stress and provide a soothing feeling throughout your body. Your emotional condition can sometimes be lifted by simply eating almonds.

A large assortment of instant health snacks is easily accessible. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to homemade thai red panang curry paste recipe. To cook homemade thai red panang curry paste you only need 14 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Homemade Thai red panang curry paste:

  1. Get 5-6 of big dry red chillies (copped).
  2. Get 5-6 of fresh red chillies (finely chopped).
  3. Prepare 1 tsp of thai shrimp paste.
  4. Take 5-6 clove of garlic.
  5. Get 5 of small shallots.
  6. Take 1 tbsp of fresh Coriander roots (finely chopped) – you can use powder version or stalk.
  7. Prepare 1 tbsp of galangal (finely chopped).
  8. Take 1 tbsp of lemongrass (finely chopped, use only 2/3 of it start from the root).
  9. Get 1 tsp of Kaffir lime peel.
  10. Use 1 tsp of ground white or black pepper.
  11. Get 1 tsp of ground coriander.
  12. Prepare 1 tsp of ground cumin.
  13. Use 1 tsp of salt.
  14. Get 2 tbsp of cashew nuts.

Steps to make Homemade Thai red panang curry paste:

  1. Cut dry chilli into big pieces and soak in warm water for about 15-20. Drain the water off.
  2. Pound fresh chilli, garlic, shallots, dry chilli together and add some salt to help the paste combine in a pastel and mortar. Then add lemongrass, galangal and pound them in until it form a rough paste. Transfer to a food processor or blender and add the rest of the ingredient. Blitz the ingredients until it form a thick paste..
  3. Store it in the clean jar or put in the ice cube and freeze them. You can keep it in the fridge for 3 months or freeze for a year..

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