Panang Curry Paste

Course : Curry
Serves: 1
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6 medium dried red chile peppers
1/4 teaspoon fennel seeds
1 teaspoon coriander seeds
1/4 teaspoon mace
1 medium lemon grass stalk or
1 teaspoon lemon grass -- dried
1 teaspoon lemon zest
1 teaspoon galangal -- fresh*
3 medium shallots -- peeled and chopped
5 cloves garlic chopped

Preparation / Directions:

Cut the chile peppers into small pieces and soak in cold water for 15 minutes. Separate the seeds and discard them. In a dry skillet, toast the fennel, coriander and mace over a very low flame for 5 minutes. Put all of the ingredients in a mortar or food processor and 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 galangal, soak for 15 minutes Makes 1/2 cup. Source: Pojanee Vatanapan's "Thai Cookbook

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