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.
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