Cooking Recipe Panang Curry Paste
Recipe Ingredients
6 ea
Dried red chili peppers
1/4 ts
Fennel seeds
1 ts
Coriander seeds
1/4 ts
Mace
1 ea
Lemon grass stalk -=OR=-
1 ts
Lemon grass, dried
1 ts
Lemon zest
1 ts
Galanga, fresh*
3 md
Shallots, peeled & chopped
5 ea
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 Vatanapan's "Thai Cookbook"