• Prep Time:
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  • Serves: 1 Serving

Panang Curry Paste

  • Recipe Submitted by on

Category: Curries, Thai, Condiments

 Ingredients List

  • 6 Dried red chili peppers
  • 1/4 ts Fennel seeds
  • 1 ts Coriander seeds
  • 1/4 ts Mace
  • 1 Lemon grass stalk -=OR=-
  • 1 ts Lemon grass, dried
  • 1 ts Lemon zest
  • 1 ts Galanga, fresh*
  • 3 md Shallots, peeled & chopped
  • 5 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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