Panaeng Curry Paste (Yellow)

Course : Condiments
Serves: 1
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---STEP ONE---
2 teaspoons whole coriander seed
1 teaspoon whole cumon seed
1 teaspoon white peppercorns
---STEP TWO---
1 teaspoon lime zest
15 medium thai bird chiles -- yellow
1/2 cup fresh lemon grass -- chopped
1 teaspoon galangal -- chopped
2 tablespoons coriander root -- chopped
1 tablespoon turmeric -- fresh or powder
1/2 cup shallots -- chopped
1/2 cup roasted peanuts -- chopped
4 teaspoons shrimp paste
2 teaspoons salt

Preparation / Directions:

1. Dry Roast ingredients in step one. Recommend roasting each separately. Grind in spice blender. 2. Blend Ingredients from Step 2 until smooth and then add roasted spices. Blend again adding small amount of oil only if required. This paste need to be thick thick thick. 3. Grill shrimp paste until softened and add to paste. Notes: Freeze paste in ice cube trays, using one cube for a dish serving 4 people. Uses: This paste is best suited to Chicken Curry dishes.

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