Name: Thai Panang Curry Paste
Total time: 20 min
Yield: Makes about ½ cup
Ingredients: 1/2 ounce (about 20) bird chiles, stemmed; 1 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 2 lemon grass stalks, trimmed to bottom 6 inches and sliced thin; 6 tablespoons water; 8 garlic cloves, peeled and smashed; 2 tablespoons packed dark brown sugar; 2 makrut lime leaves; 1 tablespoon tomato paste; 1 teaspoon grated fresh ginger

Why This Recipe Works

This red paste balances sweet and spicy aromatic flavors.

Before You Begin

The makrut lime leaves are worth seeking out, but you can substitute 1 (3-inch) strip each of lemon and lime zest.

Instructions

Process bird chiles, coriander seeds, and cumin seeds in spice grinder until finely ground, about 30 seconds; transfer to blender.

Microwave lemon grass and water in covered bowl until steaming, about 2 minutes; transfer to blender with spices. Add garlic, sugar, lime leaves, tomato paste, and ginger and process until smooth paste forms, about 4 minutes, scraping down sides of blender jar as needed. (Paste can be refrigerated for up to 1 week.)