Phanang curry paste (nam prik kaeng phanang)

Yield: 1 batch

Measure Ingredient
9 larges Dried red chilies
7 \N Shallots, chopped
6 \N Cloves garlic
2 teaspoons Coriander roots
15 \N Pepper corns
3 slices Galangal
2 \N Stalks lemon grass, chopped
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
1 teaspoon Shrimp paste
1 teaspoon Salt

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

Pound together all the ingredients to produce a fine paste.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

Posted by Stephen Ceideburg April 18 1990.

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