Panang curry is my favourite so we go through a lot of this curry paste. Leftovers can be put in a container and stored in the fridge.
The best flavour comes from pounding all the ingredients in a mortar and pestle. The food processor oxidizes the ingredients creating a muddy flavour. It is well worth the energy of using the pestle.
very good ...... 5 stars - 22 Jul 2012 (Review from Allrecipes Southeast Asia)
Fantastic. I make a batch, put it in a freezer bag and break off pieces as I need it. I also usually add peanuts as well to the paste. - 24 Oct 2013 (Review from Allrecipes Southeast Asia)