Phanang Curry Paste (Nam Prik Kaeng Phanang) |
Course : Curry
Serves: 1 |
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Ingredients:
9 large dried red chiles |
7 small shallots -- chopped |
6 cloves garlic |
2 teaspoons coriander roots |
15 whole pepper corns |
3 slices galangal |
2 stalks lemon grass -- chopped |
1 tablespoon coriander seeds |
1 tablespoon cumin seeds |
1 teaspoon shrimp paste |
1 teaspoon salt |
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Preparation / Directions:
Coarsely chop the chiles and soak in water for 10 minutes. Drain. Pound together all the ingredients to produce a fine paste.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni
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