Panang Curry Paste
77
77
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.
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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?
