*  Exported from  MasterCook  *
 
                             Panang Curry Paste
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Thai                             Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      each          Dried red chili peppers
      1/4  teaspoon      Fennel seeds
    1      teaspoon      Coriander seeds
      1/4  teaspoon      Mace
    1      each          Lemon grass stalk -=OR=-
    1      teaspoon      Lemon grass -- dried
    1      teaspoon      Lemon zest
    1      teaspoon      Galanga -- fresh*
    3      medium        Shallots -- peeled & chopped
    5      each          Garlic cloves -- chopped
 
 Cut the chili peppers into small pieces & soak in cold water for 15 minutes.=
   Separate the seeds & discard them.  In a dry skillet, toast the the
  fennel, coriander & mace over a very low flame for 5 minutes.
 
  Put all of the ingredients in a mortar or food processor & 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 1/2 cup.
 
  Pojanee Vatanapan’s “Thai Cookbook”
 
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