Side Pannel
Panang Curry Paste
Panang Curry Paste
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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"
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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