Phanang Curry Paste
Yield
3 cupsPrep
10 minCook
0 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | large |
red chili peppers
dried |
*
|
| 7 | each |
shallots
chopped |
*
|
| 6 | cloves | garlic |
|
| 2 | teaspoons | coriander root |
*
|
| 15 | each | peppercorns |
*
|
| 3 | each |
galangal root
slivers |
*
|
| 2 | each |
lemongrass
stalks, chopped |
*
|
| 1 | tablespoon | coriander seeds |
|
| 1 | tablespoon | cumin seeds |
|
| 1 | teaspoon | shrimp paste |
*
|
| 1 | teaspoon | salt |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Directions
Coarsely chop the chilies and soak in water for 10 minutes.
Drain.
Pound together all the ingredients to produce a fine paste.
Comments
