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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Smoked Bourbon Manhattan

The Bar

Ingredients (6)

  • 1.5 oz Blade & Bow Kentucky Straight Bourbon Whiskey
  • 0.75 oz Sherry
  • 2 Dashes Aromatic Bitters
  • 2 Cinnamon Sticks
  • Ceramic or metal (fireproof) plate, for smoking
  • Fire source, for smoking
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