Prik kaeng panaeng (dry curry paste)
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.
CHILE-HEADS DIGEST V2 #298
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .