Dry Curry Paste (Panaeng) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A recipe I learned from a Thai cooking course in Thailand Ingredients:
10 dried long red chilies, deseeded and chopped |
5 shallots, chopped |
2 tablespoons chopped garlic |
2 stalks lemongrass, chopped (only the white part) |
1 inch galangal, chopped |
1 teaspoon coriander powder |
1 teaspoon ground cumin |
3 coriander root, chopped |
1 teaspoon shrimp paste |
3 tablespoons roasted peanuts |
Directions:
1. Using a pestle and mortar or grinder blend all ingredients together until they form a smooth paste.
2. You should have about 6 tablespoons.
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