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