Panaeng Chile Paste Recipe

Name: Panaeng Chile Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: Boiling water; 1 1/2 tablespoons vegetable oil; 13 garlic cloves6 coarsely chopped, 7 halved; 4 shallots2 thinly sliced, 2 coarsely chopped; 1/4 cup unsalted peanuts; 11 large dried semi-hot chiles, such as guajillo, pasilla or New Mexico, stems and seeds discarded; 3 tablespoons coarsely chopped fresh coriander (cilantro) root (See Note); 2 tablespoons minced fresh lemongrass, white bulb only (See Note); 2 quarter-size slices of peeled fresh galangal; 1/2 teaspoon kosher salt; 2 fresh, frozen or dried kaffir lime leaves, minced (See Note); 1 teaspoon shrimp paste; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cumin

Servings: persons

Boiling water
1 1/2 tablespoons vegetable oil
13 garlic cloves6 coarsely chopped, 7 halved
4 shallots2 thinly sliced, 2 coarsely chopped
1/4 cup unsalted peanuts
11 large dried semi-hot chiles, such as guajillo, pasilla or New Mexico, stems and seeds discarded
3 tablespoons coarsely chopped fresh coriander (cilantro) root (See Note)
2 tablespoons minced fresh lemongrass, white bulb only (See Note)
2 quarter-size slices of peeled fresh galangal
1/2 teaspoon kosher salt
2 fresh, frozen or dried kaffir lime leaves, minced (See Note)
1 teaspoon shrimp paste
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin

1
In a bowl, cover the dried chiles with boiling water and let soak until softened, about 20 minutes.
2
Drain the chiles and coarsely chop them.
3
Heat the vegetable oil in a small skillet.
4
Add the chopped garlic and sliced shallots and cook over moderate heat, stirring, until lightly browned, about 4 minutes.
5
Using a slotted spoon, transfer the garlic and shallots to a plate.
6
Add the peanuts to the skillet, reduce the heat to low and cook, shaking the pan, until toasted and browned, about 3 minutes.
7
Add the peanuts to the plate.
8
In a large mortar or mini-processor, grind the coriander root, lemongrass, galangal and salt to a paste.
9
Work in the halved garlic cloves and chopped shallots.
10
Add the soaked chiles, browned garlic mixture and lime leaves and pound to a coarse puree.
11
Stir in the shrimp paste, cinnamon and cumin.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Boiling water, 1 1/2 tablespoons vegetable oil, 13 garlic cloves6 coarsely chopped, 7 halved, 4 shallots2 thinly sliced, 2 coarsely chopped, and more.

Yes, Panaeng Chile Paste falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panaeng Chile Paste

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