Prik Kaeng Panaeng (Paste For A Dry Chili)
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Prik Kaeng Panaeng (Paste For A Dry Chili)
  Chili    Thai    Spices    Condiments  
Last updated 6/12/2012 1:19:07 AM. Recipe ID 50306. Report a problem with this recipe.
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      Title: Prik kaeng panaeng (paste for a dry chili)
 Categories: Thai, Condiments, Spices
      Yield: 2 Cups
 
      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
 
  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
 




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Recipe ID 50306 (Apr 03, 2005)

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