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Panang Curry Paste


Recipe (click to expand)

6 ea Dried red chili peppers

1/4 ts Fennel seeds

1 ts Coriander seeds

1/4 ts Mace

1 ea Lemon grass stalk -=OR=-

1 ts Lemon grass, dried

1 ts Lemon zest

1 ts Galanga, fresh*

3 md Shallots, peeled & chopped

5 ea 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”

Thai panang curry paste, 4 oz can, Maesri brand, available online ...HMsriPALJ-2.jpgMaesri Panang Curry Paste - 4 oz :: Cooking Pastes & Sauces ...panaeng-mae-ploy.jpgPANANG CURRY PASTE | Food.People.WantPanang curry paste from your authentic Thai supermarketCurry PasteAyam Thai Panang Curry Paste - Directory - Coeliac Australia


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