Panang Curry Paste

Recipe Ingredients

6		Dried red chili peppers
1/4 teaspoon	1.3ml	Fennel seeds
1 teaspoon	5ml	Coriander seeds
1/4 teaspoon	1.3ml	Mace
1		Lemon grass stalk -=or=-
1 teaspoon	5ml	Lemon grass - dried
1 teaspoon	5ml	Lemon zest
1 teaspoon	5ml	Galanga - fresh*
3 teaspoons	15ml	Shallots - peeled & chopped (medium)
5		Garlic cloves - chopped

Recipe Instructions

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 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"

Source:
Seattle Times

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