Phanang curry paste (nam prik kaeng phana)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9.00 | large | Dried red chilies |
| 7.00 | Shallots, chopped | |
| 6.00 | clove | Garlic |
| 2.00 | teaspoon | Coriander roots |
| 15.00 | Pepper corns | |
| 3.00 | Slivers galangal | |
| 2.00 | Stalks lemon grass, chopped | |
| 1.00 | tablespoon | Coriander seeds |
| 1.00 | tablespoon | Cumin seeds |
| 1.00 | teaspoon | Shrimp paste |
| 1.00 | teaspoon | Salt |
Directions
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