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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Homemade paste to go with Penang Curry. Ingredients:
6 dried red chili peppers, , cut and seeds removed |
1/4 teaspoon fennel seed |
1 teaspoon coriander |
1/4 teaspoon mace |
1 stalk lemongrass |
1 teaspoon dried lemon grass |
1 teaspoon lemon, zest of |
1 teaspoon fresh galangal |
3 shallots, chopped |
5 cloves garlic, chopped |
Directions:
1. Soak the chilis in cold water for 5 minutes.
2. Drain.
3. In a dry skillet over low heat roast the fennel, coriander and mace.
4. Place all ingredients in a food processor and whirl to a smooth paste, adding a few drops of water at a time to get desired consistency.
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