Prik kaeng panaeng (dry curry paste)

Yield: 1 Servings

Measure Ingredient
1 cup Prepared red chilis
10 tablespoons Shallots; chopped
5 tablespoons Garlic; chopped
10 tablespoons Lemon grass; finely sliced
5 tablespoons Galangal; grated
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
5 tablespoons Coriander root; chopped
1 tablespoon Kapi (shrimp paste)
5 tablespoons Freshly toasted peanuts; crushed

Date: Fri, 19 Apr 1996 12:20:50 -0700 From: "Colonel I. F. K. Philpott" <colonel@...> This is a paste for a 'dry chili' Prepare the dried red chiles. See recipe "prik kaeng phet".

Coarsely chop the chilis. Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely. Add all the ingredients to a food processor and process to a smooth paste. Place in tightly stoppered jars, and keep in the fridge for at least a week for the flavors to combine and develop before use.

See recipe "Thai Curries (Help)" for information on Thai curry pastes.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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