Panang curry paste

Yield: 1 serving

Measure 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

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

Similar recipes