Panang curry paste
1 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Dried red chili peppers |
| ¼ | teaspoon | Fennel seeds |
| 1 | teaspoon | Coriander seeds |
| ¼ | teaspoon | Mace |
| 1 | each | Lemon grass stalk -=OR=- |
| 1 | teaspoon | Lemon grass, dried |
| 1 | teaspoon | Lemon zest |
| 1 | teaspoon | Galanga, fresh* |
| 3 | mediums | Shallots, peeled & chopped |
| 5 | eaches | Garlic cloves, chopped |
Directions
Cut the chili peppers into small pieces & soak in cold water for 15 minutes. Separate the seeds & discard them. In a dry skillet, toast the the fennel, coriander & mace over a very low flame for 5 minutes.
Put all of the ingredients in a mortar or food processor & 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.
* If using dried galanga, soak for 15 minutes Makes ½ cup.
Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 09-17-94