The Phanaeng curry, also called Panang, is a very popular variety of red curry. Serves 2.
5 dried cayenne peppers, stems and seeds removed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon white peppercorns 10 g lemongrass, chopped 10 g galangal, chopped 1 kaffir leaf, chopped 1 teaspoon kaffir lime zest, chopped 20 g peanuts, unsalted, dry roasted 5 g garlic 15 g shallot 1 teaspoon shrimp paste Rehydrate the peppers in hot water for about 5 minutes. Drain then pound with the seeds (coriander, cumin, pepper). Introduce the rest of the ingredients little by little, in the order mentioned above. The curry paste is ready when it is perfectly homogeneous.