Phanang Curry Paste (nam Prik Kaeng Phanang) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
9 large: Dried red chilies,
7: Shallots, chopped
6 Cloves: garlic,
2 tsp: Coriander roots,
15: Pepper corns,
3 slice: Galangal,
2 Stalks: lemon grass, chopped
1 tbsp: Coriander seeds,
1 tbsp: Cumin seeds,
1 tsp: Shrimp paste,
1 tsp: Salt,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp