Prik Gaeng Panang (Thai Panang Curry Paste) Recipe

Serious Eats
Serves: 8 Save

Ingredients (13)

  • 7 dried spur chiles (about 9g total), stemmed and seeded (see note)
  • 2 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 20g sliced lemongrass)
  • One 2 1/2-inch piece fresh galangal, peeled and thinly sliced (about 1 tablespoon; 10g)
  • 1 1/2 teaspoons (3g) finely grated makrut lime zest from 3 makrut limes (optional, see note)
  • 2 coriander roots (8g), cleaned and thinly sliced (see note)
  • 2 garlic cloves (10g), thinly sliced
  • 1 small shallot (20g), thinly sliced
  • 1 teaspoon (10g) Thai shrimp paste
  • 2 tablespoons (25g) roasted unsalted peanuts
  • 1/2 piece (6g) whole nutmeg
  • 2 teaspoons (4g) whole coriander seeds
  • 1/2 teaspoon whole cumin seeds
  • 1/2 teaspoon white peppercorns

Directions

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Mojito

The Bar

This Cuban classic Mojito is a refreshing mix of crisp, white rum, sparkling soda water, fresh, zesty lime and fragrant mint leaves. Balancing the rum's smooth warmth with the lime's citrusy tang and the mint's cool, herbal notes, it promises to burst a tropical bliss!

Ingredients (5)

  • 2 oz. Captain Morgan White Rum
  • 0.75 oz. Lime Juice
  • 0.75 oz. Sugar Syrup
  • 2 oz. Soda Water
  • 10 Mint Leaves
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