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Panang Curry Paste

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 dried red chili peppers

  3. 1/4 teaspoon fennel seeds

  4. 1 teaspoon coriander seeds

  5. 1/4 teaspoon mace

  6. 1 lemon grass stalk -

  7. 1 teaspoon lemon grass -- dried

  8. 1 teaspoon lemon zest

  9. 1 teaspoon galanga -- fresh*

  10. 3 medium shallots -- peeled and chopped

  11. 5 garlic cloves -- chopped

Instructions Jump to Ingredients ↑

  1. Cut the chili peppers into small pieces and soak in cold water for 15 minutes. Separate the seeds and discard them. In a dry skillet, toast the fennel, coriander and mace over a very low flame for 5 minutes.

  2. Put all of the ingredients in a mortar or food processor and blend to a thick red-brown paste, adding drops of cold water to get the right consistency. Store in a tightly covered container in the refrigerator until ready to use.

  3. * If using dried galanga, soak for 15 minutes.

  4. Makes 1/2 cup.

  5. Pojanee Vatanapan's "Thai Cookbook

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