Side Pannel
Prik Kaeng Panaeng (Paste for a Dry Chili)
Prik Kaeng Panaeng (Paste for a Dry Chili)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments, Thai
Ingredients List
- 1 c Prepared red chilis
- 10 tb Shallots, chopped
- 5 tb Garlic, chopped
- 10 tb Lemon grass, finely
- Sliced
- 5 tb Galangal, grated
- 1 tb Coriander seeds
- 1 tb Cumin seeds
- 5 tb Coriander root.
- Chopped
- 1 tb Kapi
- 5 tb Freshly toasted
- Peanuts, crushed
Directions
follow the same general method, toasting the seeds, then blending
everything together. General Instructions for all: If you can't get prik ki
nu, you can use half a pound of habanero chilis or one pound of jalapena
chilis. If you use the latter deseed them before use. Note that if you use
a substitute you will get a different volume of paste, and that you will
need to use different amounts in subsequent recipes.
If you can't get kha use ginger if you can't get bai makroot use lime zest
if you can't get coriander root, use coriander leaves.
Thai 'curries' are typically made using a 'curry' paste. However that is an
oversimplification: firstly the word used for these dishes in Thai is kaeng
(pronounced 'gang') and it covers soups, stews and of course curries. A
paste which is used could be used just as well for a soup as for a curry.
Secondly of course it is not true that Thais call them curry: the word for
curry is kari and it is only applied to a small number of dishes: the
dishes that appear on western Thai restaurant menues as 'curries' are
kaengs, and they are made not with curry paste but with a sauce made from
prik kaeng (which in this case could be translated better as chili paste).
There are many different prik kaeng in Thai cuisine and from them you could
make a vast number of different dishes by using different protein
ingredients, and vegetable ingredients and so on to the extent that it is
said that most Thai housewives could cook a different kaeng every day of
the year.
However if you know the four basic pastes listed here, and the basic
techniques from my next posting, you can make a vast array of dishes, if
not perhaps quite one per day for a year.
A rough rule of thumb is that one cup of raw chilis yields a cup or so of
paste (since there is air in the chilis). Further it will keep about 3
months in a preserving jar in the fridge.
Since the average kaeng will require (depending on how hot you make it)
between 2 and 8 tablespoons of paste, and since there are roughly 16
tablespoons in a cup, you can scale this recipe up to suit your needs.
Suffice it to say that we make these pastes on a cycle over 8 weeks and
make 6-8 portions of each of them. As they say in US motor advertisements:
your mileage may vary!
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand
everything together. General Instructions for all: If you can't get prik ki
nu, you can use half a pound of habanero chilis or one pound of jalapena
chilis. If you use the latter deseed them before use. Note that if you use
a substitute you will get a different volume of paste, and that you will
need to use different amounts in subsequent recipes.
If you can't get kha use ginger if you can't get bai makroot use lime zest
if you can't get coriander root, use coriander leaves.
Thai 'curries' are typically made using a 'curry' paste. However that is an
oversimplification: firstly the word used for these dishes in Thai is kaeng
(pronounced 'gang') and it covers soups, stews and of course curries. A
paste which is used could be used just as well for a soup as for a curry.
Secondly of course it is not true that Thais call them curry: the word for
curry is kari and it is only applied to a small number of dishes: the
dishes that appear on western Thai restaurant menues as 'curries' are
kaengs, and they are made not with curry paste but with a sauce made from
prik kaeng (which in this case could be translated better as chili paste).
There are many different prik kaeng in Thai cuisine and from them you could
make a vast number of different dishes by using different protein
ingredients, and vegetable ingredients and so on to the extent that it is
said that most Thai housewives could cook a different kaeng every day of
the year.
However if you know the four basic pastes listed here, and the basic
techniques from my next posting, you can make a vast array of dishes, if
not perhaps quite one per day for a year.
A rough rule of thumb is that one cup of raw chilis yields a cup or so of
paste (since there is air in the chilis). Further it will keep about 3
months in a preserving jar in the fridge.
Since the average kaeng will require (depending on how hot you make it)
between 2 and 8 tablespoons of paste, and since there are roughly 16
tablespoons in a cup, you can scale this recipe up to suit your needs.
Suffice it to say that we make these pastes on a cycle over 8 weeks and
make 6-8 portions of each of them. As they say in US motor advertisements:
your mileage may vary!
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand
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