Thai-Panang Curry Paste

[Guest guest]

Thai-Panang Curry Paste

 

6 dried red chile peppers

1/4 teaspoon fennel seeds

1 teaspoon coriander seeds

1/4 teaspoon mace

1 lemon grass stalk or 1 teaspoon lemon grass, dried

1 teaspoon lemon zest

1 teaspoon galangal, fresh

3 medium shallots, peeled and chopped

5 garlic cloves, chopped

 

Cut the chile peppers into small pieces and soak in cold water for 15 minutes.

Separate the seeds and discard them. In a dry skillet, toast the fennel,

coriander and mace over a very low flame for 5 minutes.

Put all of the ingredients in a mortar or food processor and 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 galangal, soak for 15 minutes

Makes 1/2 cup.

 

 

 

 

 

 

[Guest guest]

Ty Ty Ty

 

I love Panang Curry .... second only to Musaman Curry (spelling?)

 

 

 

-

" AJ " <aj788888

 

Tuesday, December 26, 2006 12:30 PM

Thai-Panang Curry Paste

 

 

> Thai-Panang Curry Paste

>

> 6 dried red chile peppers

> 1/4 teaspoon fennel seeds

> 1 teaspoon coriander seeds

> 1/4 teaspoon mace

> 1 lemon grass stalk or 1 teaspoon lemon grass, dried

> 1 teaspoon lemon zest

> 1 teaspoon galangal, fresh

> 3 medium shallots, peeled and chopped

> 5 garlic cloves, chopped

>

> Cut the chile peppers into small pieces and soak in cold water for 15

> minutes. Separate the seeds and discard them. In a dry skillet, toast the

> fennel, coriander and mace over a very low flame for 5 minutes.

> Put all of the ingredients in a mortar or food processor and 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 galangal, soak for 15 minutes

> Makes 1/2 cup.

>

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