This my friends is the answer to your question of why your curry never tastes like it does from your local corner Thai place… make from scratch! Cook this up with my Panang Curry recipe nom nom.
Panang Curry Paste
Makes enough for two cooks of my curry
3 stalks lemongrass, bashed and finely chopped
5 kaffir lime leaves, sliced super finely
4 garlic cloves, chopped finely
2tbs chopped galangal
4 shallots, chopped
10 red bullet chillies, chopped
3 large red chillies, chopped
1/2tsp shrimp paste
1tsp ground coriander
1tsp ground peppercorn
3tbs crushed peanuts
Bashing all the paste ingredients into a smooth consistency using a mortar and pestle. If you don’t have a mortar and pestle a food processor will work but you will need to add a few tbs of water to loosen the mixture.