It would be very halpful to clarify what one does with it after it is made!

Panaeng Paste is one of the most important ingredients in Panaeng Curry with Pork, the recipe for which is available at Rouxbe.com's Latest Recipes page. Happy Thai cooking!

Used the food processor to make a big batch of this. I made 6 x's the recipe and it worked out fine. It was not quite as smooth perhaps but no one would ever be able to tell.

I still used the mortar and pestle to grind the spices and I chopped everything up a bit, as the food processor can't do it all.

I now have about 10 panaeng paste packages in my freezer. I used some the other night to make dinner for friends. It took me 10 minutes to whip up some delicious pork panaeng. http://rouxbe.com/recipes/202/preview They were impressed...that's for sure.

What if I can't find kaffir lime? can I use something else? and shrimp paste, I have not found that either or am I looking at the wrong thing? where would I find it? Thanks so much. I really want to try this.

There is really no true substitute for the flavor of kaffir lime, but you could try using some lime zest instead.

You best bet though, for both the kaffir lime and the shrimp paste, is to phone your local Thai restaurant and ask them where they buy these them (perhaps they may even sell you some). This is what I did and they suggested a great little Asian/Thai store that I now shop at regularly. Whereabouts do you live?

You could also order both of these ingredients online. Don't give up the hunt as this is really worth it. I often make a big batch (sometimes using my food processor) and freeze it in portion-size batches. Hope this helps! Let me know how it works out for you.

Any modification for Shrimp Paste if dealing with a shellfish allergy?

There is really no substitution for shrimp paste. The amount is small, so if you have a shellfish allergy, simply leave it out. Cheers!

Dawn, you mentioned (in April 2008) that you had just put 10 packages (6x the recipe) in the freezer. The video indicated the paste will keep in the freezer for up to a month, but surely you didn't use up all of yours in that time. Do you recall how long you had it stored?

The panang paste will actually keep for several months. In fact, I have some that I have had in the freezer for over 6 months now and it's still pretty good. It does have a tiny bit of freezer burn but that's just because I did not use the vacuum sealer on it. Hope that helps. Cheers!

Great news. It makes making a bigger batch worthwhile.

I can't seem to find the long dried chilies, only the small ones which are way too hot for me. Can I also use long fresh chilies?

Typically dried red chilies are used to make Panang paste.We have not tried making this paste with fresh long red chilies—but you could always give it a try and let us know how it goes.

For the dried chilies, have you tried phoning your local Asian markets? Or your local Thai restaurant? The dried chilies can also be ordered online. Cheers!

Thanks for your quick reply Dawn! I have been to several markets and none of them sell the long ones, only the small dried ones.

I am going to try to make this with deseeded fresh chilies and deseeded small red chilies and get back to you to let you guys know how it turns out. I love how rouxbe teaches me to not be completely dependant on a recipe and trying dIfferent approaches to learn even more!

PS: I am so happy that you finally have a date for the new courses! Choosing to become à lifetime member is one of the best choices I have ever made! Keep up the GREAT work!

Naouar: No kitchen is complete without a rich supply of dried chillies :) You can get them many places online. I don't know where you live, but there's many websites in the US. I'm in Europe and get my supplies in part from a newly opened online store in Norway and in part from various UK based shops.

Even Amazon carries Thai dried chillies http://www.amazon.com/Thai-whole-dried-chile-3-5/dp/B000EWMJ8U. You really should try them, they are fairly hot (but not bird's eye/piquin hot) and have a rich aroma that is hard to recreate with fresh chillies.

Does anyone know the botanical name of these "thai dried chillies"? Most packages I've seen only call them "Thai chillies". I suspect that they really are "Phrik chi faa", can someone confirm? If so, is that the same as the long version of facing heaven chillies?

So many delicious chillies packed in so much inadequate packaging :| When will you ship a chilli lesson? :)

Hi Christian- There is a debate about this- mostly because chilli pepper nomenclature is notoriously hard to wrangle. Thai chilies are sometimes cited as Capsicum frutescens, whereas many claim they are botanically most similar to most chilies we eat (poblano, serrano, jalapeno, New Mexican). These are all Capsicum annum.

Of course, there are many varieties of Thai chilies (bird's eye is a very common name) but in Thailand these are called phrik khi nu or phrik chi faa, among other names. Calling it "bird's eye" is confusing in itself, as this term refers to a host of similar cultivars. I hope this helps! Enjoy.

This is not a vegetarian recipe. It contains shrimp paste. Seafood is not a vegetable! :-)

In the video it´s mentioned coriander root but what's shown is the stem.
Why?

You are totally right Micahael, that was just an oversight and the recipe has been updated. Thanks for pointing that out. Cheers!

Coriander root is ideally what you want for the recipe; however, it can be hard to find. Therefore we used the stems of the coriander.

Here is a great article (with beautiful photos) about growing your own coriander root. Cheers!

Wow, thanks for that link, Dawn! I've considered growing coriander before but gave it up when I released you have to continuously sow new plants to have a steady supply of leaves. Didn't occur to me to harvest the roots. I get the roots from the store occasionally, but not always. Having a steady supply in the freezer would be gold.

Thank you!