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Phanang Curry Paste (Nam Prik Kaeng Phanang)

  • 1serving

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, C, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9 lg Dried red chilies

  2. 7 Shallots, chopped

  3. 6 Cloves garlic

  4. 2 ts Coriander roots

  5. 15 Pepper corns

  6. 3 sl Galangal

  7. 2 Stalks lemon grass, chopped

  8. 1 tb Coriander seeds

  9. 1 tb Cumin seeds

  10. 1 ts Shrimp paste

  11. 1 ts Salt

Instructions Jump to Ingredients ↑

  1. Coarsely chop the chilies and soak in water for 10 minutes. Drain.

  2. Pound together all the ingredients to produce a fine paste.

  3. From ‘Discover Thai Cooking’ by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.

  4. Posted by Stephen Ceideburg April 18 1990.

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