Phanang curry paste (nam prik kaeng phana)

Yield: 1 Servings

Measure Ingredient
9.00 large Dried red chilies
7.00 \N Shallots, chopped
6.00 clove Garlic
2.00 teaspoon Coriander roots
15.00 \N Pepper corns
3.00 \N Slivers galangal
2.00 \N Stalks lemon grass, chopped
1.00 tablespoon Coriander seeds
1.00 tablespoon Cumin seeds
1.00 teaspoon Shrimp paste
1.00 teaspoon Salt

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

Pound together all the ingredients to produce a fine paste.

SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987

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