Panang Curry Paste Recipe
Yield: 1 ServingRecipe by luhu.jp
Ingredients:
6 each: Dried red chili peppers,
1/4 tsp: Fennel seeds,
1 tsp: Coriander seeds,
1/4 tsp: Mace,
1 each: Lemon grass stalk -=OR=-,
1 tsp: Lemon grass, dried
1 tsp: Lemon zest,
1 tsp: Galanga, fresh*
3 medium: Shallots, peeled & chopped
5 each: Garlic cloves, chopped
Directions:
Cut the chili peppers into small pieces & soak in cold water for 15
minutes. Separate the seeds & discard them. In a dry skillet, toast
the the fennel, coriander & mace over a very low flame for 5 minutes.
Put all of the ingredients in a mortar or food processor & blend to a
thick red-brown paste, adding drops of cold water to get the right
consistency. Store in a tightly covered container in the refrigerator
until ready to use.
* If using dried galanga, soak for 15 minutes
Makes 1/2 cup.
Pojanee Vatanapans "Thai Cookbook"
Source from luhu.jp
minutes. Separate the seeds & discard them. In a dry skillet, toast
the the fennel, coriander & mace over a very low flame for 5 minutes.
Put all of the ingredients in a mortar or food processor & blend to a
thick red-brown paste, adding drops of cold water to get the right
consistency. Store in a tightly covered container in the refrigerator
until ready to use.
* If using dried galanga, soak for 15 minutes
Makes 1/2 cup.
Pojanee Vatanapans "Thai Cookbook"
Source from luhu.jp