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.
