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Panang curry paste

Yield: 1 Serving

Ingredients:

• 6 ea Dried red chili peppers
• 1/4 ts Fennel seeds
• 1 ts Coriander seeds
• 1/4 ts Mace
• 1 ea Lemon grass stalk -=OR=-
• 1 ts Lemon grass dried
• 1 ts Lemon zest
• 1 ts Galanga fresh*
• 3 md Shallots peeled & chopped
• 5 ea Garlic cloves

Instructions:

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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