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Panang Curry Paste

 

77

Yield

1

serving

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

6 each red chili peppers
dried
*
¼ teaspoon fennel seeds
*
1 teaspoon coriander seeds
¼ teaspoon mace
*
1 each lemongrass
or 1 tablespoon dried
*
1 teaspoon lemon zest
1 teaspoon galingal
fresh
*
3 medium shallots
peeled and chopped
*
5 each garlic cloves
chopped

Directions

Cut the chili peppers into small pieces and soak in cold water for 15 minutes.

Separate the seeds and discard them. In a dry skillet, toast the 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 galanga, soak for 15 minutes Makes ½ cup.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 236% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 8%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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