Panang Curry Paste

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Title: Panang Curry Paste
Categories: Curries, Thai, Condiments, Pastes
Yield: 1 serving

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

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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