Phanang Curry Paste (Nam Prik Kaeng Phanang)

Recipe Ingredients

9		Dried red chilies (large)
7		Shallots - chopped
6		Garlic
2 teaspoons	10ml	Coriander roots
15		Pepper corns
3		Galangal
2		Lemon grass - chopped
1 tablespoon	15ml	Coriander seeds
1 tablespoon	15ml	Cumin seeds
1 teaspoon	5ml	Shrimp paste
1 teaspoon	5ml	Salt

Recipe Instructions

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.

Source:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni

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