Step 1

First step. Remove the seeds and stems of the dried chilis. Soak in warm water for 15-20 minutes until soft. Adjust the chilis according to your taste buds' preference for heat.

Step 2

Toast the dry spices, coriander seeds, cumin, and white peppercorn on medium heat until fragrant for 2-3 minutes. Using low heat with longer toasting time is fine, too, to prevent burning. Remove the toasted spice from a pan, and transfer to a plate. Let cool.

Step 3

Use a spice grinder or a small mortar and pestle to ground the toasted spices to a powder.

Step 4

Drain the chilis and pat dry. Add the soaked chilies and the rest of the ingredients to a food processor. Use 1 tablespoon of water to help turn the blades.

Step 5

Pulverized all ingredients into a smooth paste. Add a little bit more water as necessary. Your paste is ready!  (: Store unused paste in a glass jar, in the fridge for up to 14 days, and in the freezer for up to 4-6 months.

Step 6

Remove the stems and seeds of the chilis, and soak the chilis in warm water for 15-20 minutes or until soft.

Step 7

Toast the dry spices for 2-3 minutes on medium to low heat until fragrant. Transfer to a plate to cool.

Step 8

Drain and pat dry the soaked chiles. Cut into 1-inch pieces, and add into the mortar with the salt. Start pounding with a pestle until smooth.

Step 9

Add the chopped galangal and lemongrass. Pound until you have a smooth paste.

Step 10

Add garlic and shallot, and cilantro stems. You know what's next. Pound away again. (:

Step 11

Add the toasted ground spices and pound well until well blended.

Step 12

Add the peanuts and pound away until you have a smooth paste.

Step 13

Last, add the shrimp paste and mix it well with the curry paste for the last ingredient. There is not much pounding here as the paste is already soft. That's it. You just made your curry paste!   Good work! Enjoy your new authentic Panang curry paste recipe!