Panang Curry Paste

* Exported from MasterCook *

Panang Curry Paste

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Dried red chili peppers
1/4 teaspoon Fennel seeds
1 teaspoon Coriander seeds
1/4 teaspoon Mace
1 each Lemon grass stalk -=OR=-
1 teaspoon Lemon grass -- dried
1 teaspoon Lemon zest
1 teaspoon Galanga -- fresh*
3 medium Shallots -- peeled & chopped
5 each Garlic cloves -- chopped

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 Vatanapan's "Thai Cookbook"

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