Name: Panang Curry Paste
Yield: Makes 3/4 cup
Ingredients: 2 dried chiles de árbol, stemmed; 2 dried guajillo chiles, stemmed; 2 fresh lemongrass stalks, bottom 4" only, tough outer layer discarded, thinly sliced; 3 tablespoons roasted peanuts; 2 chopped peeled fresh (or frozen, thawed) galangal; 6 fresh or frozen makrut lime leaves, finely chopped; 1 large shallot, chopped; 4 garlic cloves, chopped; 2 fresh serrano chiles, chopped; 1 1/2 teaspoons kosher salt; 1/2 teaspoon ground cumin; 1/2 teaspoons freshly ground pepper; Ingredient info: Look for chiles de árbol, guajillo chiles, and lemongrass at better supermarkets. Galangal and makrut lime leaves are sold at Southeast Asian markets.

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You only need 2 tablespoons of this paste for the Panang Vegetable Curry. Freeze tablespoonfuls of the remaining paste on a sheet pan, then store in a plastic freezer bag for up to 2 months. Use cubes to add deep flavor to soups, stews, and rice dishes.

Cooks' Note

Editor’s note: This recipe has been updated as a part of our archive repair project.

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